Ingredients
- 3 c King Arthur unbleached all-purpose flour
- ¾ t instant yeast
- 1 ¼ t salt
- 1 t sugar
- 1½ T unsalted butter, melted
- ¾ c milk, warm
- ½ c water, warm
Instructions
- Place all of the ingredients in a large bowl, and stir vigorously for about one minute. Fold in from sides of bowl with plastic scraper. The dough will be too soft for kneading.
- Cover and rise at room temperature for about one hour. Preserve the rise by cutting and pulling from underneath.
- Turn the dough out onto a well floured surface. Divide into 9 pieces.
- Gently shape into rounds, and place in greased and cornmeal-dusted rings if baking. If cooking on griddle, use semolina or cream of wheat.
- Dust tops with cornmeal or semolina, cover, and let rise for 35 to 45 minutes, until puffy.
- Cook at 300 degrees on a non-stick or lightly greased griddle for 8-10 minutes per side. Alternately, bake in a 425 degree oven for 15-18 minutes, flipping them halfway through.
- Allow to cool, and then split and toast before serving.
- When dividing dough, triangles are best. Fold corners in and make a kind of dumpling.
- For flatter tops, place an additional sheet of parchment and pan on top of muffins for first 10 minutes of the bake.
Source: King Arthur Flour via Susan Karcz.
