Ingredients

• 21 ounces (4
• 2.25 teaspoons instant dry yeast
• 2 teaspoons kosher salt
• 14 ounces lukewarm whole milk
• 2 tablespoons white sugar
• 2 tablespoons butter , softened
• 1 large egg , at room temperature, slightly beaten
• 0.25 cups semolina , or as needed

Instructions

1. 1 Place flour in a large bowl. Sprinkle yeast on one side of flour and salt on other side. Add milk, sugar, butter, and egg; stir to make a soft dough.
2. 2 Turn dough out onto a lightly floured surface; knead until soft, smooth, and stretchy, about 10 minutes.
3. 3 Place dough into a large oiled bowl. Cover and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Deflate dough; divide into 16 pieces. Press each dough piece into English muffin rings; sprinkle both sides with semolina. Let rest 30 minutes.
5. 5 Preheat a griddle to 400 degrees F (200 degrees C) or a heavy skillet over low heat. Cook muffins on the preheated griddle or skillet until an instant-read thermometer inserted into centers reaches 200 F (93 degrees C), 7 to 10 minutes per side.

Nutrition per serving