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In a saucepan, heat the milk on the stovetop.
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Remove from heat and add sugar and still until dissolved.
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Mix the yeast and warm water together. After the yeast has dissolved in the water and the sugar has dissolved in the milk, mix the two together.
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Add the shortening and 3 cups flour. Beat until smooth.
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Add salt and flour until you have a soft dough. Knead.
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Roll out to 1/2 in. thickness. Cut out circles with a biscuit cutter or a glass.
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Set the rounds on a nonstick surface that has been sprinkled with cornmeal. Let the rounds rise for 30 minutes in a warm spot.
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Heat a greased griddle. Cook muffins on the griddle for about 10 minutes on each side until cooked through.
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This recipe makes about 15-18 English muffins.