I've always wanted to try to make English muffins but for some reason thought they'd be difficult. I recently found this recipe (sorry I can't remember where) and tried it. It could not have been easier! I made a couple of batches, wrapped them individually and froze them (that is the ones we didn't eat warm from the pan). They are more dense than store bought English muffins, but have such a delicious flavor and texture.
1 cup of milk
3 TBSP butter
3 TBSP honey
1 cup of warm water (105-110 degrees)
1/4 oz of yeast (about 1 TBSP)
2 TBSP of cornmeal
5 cups + extra for sprinkling all purpose flour
1 tsp salt
(to make gluten free, use a mix of rice flour instead of the all purpose flour, and use soy milk in place of whole milk)
Sprinkle the yeast over the warm water, mix lightly and set aside for ten minutes to foam. In a small saucepan, heat the milk, butter and honey until the butter is melted. Let cool slightly.
Combine the yeast mixture and milk mixtures gently.
In a large bowl, sift 3 cups of flour. Pour in wet ingredients. Stir until cohesive. Flour counter well and knead the dough for 3 minutes or until lightly elastic. Let rest for 5 minutes.
Meanwhile, cover 2 cookie sheets with parchment and lightly sprinkle with cornmeal.
Now roll dough out until it's a 1/2 inch thick. Too thick is better than too thin. Cut out circles (don't twirl your cutter, just cut). Gently place on the cookie sheets, sprinkle the tops with cornmeal and cover with a dry, light cloth. Let sit in a warm place for 45 minutes or until nearly doubled in size.
Heat a heavy bottomed skillet on medium low, don't grease it. Gently place a muffin in your hand and shake lighly to remove some of the corn meal. Gentleness is the key in all of the handling. Place into the pan and repeat until the pan is full. Don't let them touch each other. Keep the heat on low. Cook for 8 minutes on one side or until browned (mine didn't take that long), flip and cook on the opposite side. Let cool on a wire rack. Split, toast and top with butter!