Title: Pillsbury Easy English Muffins
Categories: Bread Ethnic
Yield: 1 Servings

2	pk	Active dry yeast
2	c	Warm water
5 1/2	c	All purpose or unbleached flour
1	tb	Sugar
3	ts	Salt
1/2	c	Shortening cornmeal margarine or butter

In large bowl, dissolve yeast in warm water (105-115F) Lightly spoon flour into measuring cup; level off. Add 3 cups flour, sugar, salt and shortening to yeast mixture, stirring by hand until moistened. Stir vigorously by hand until smooth. Gradually add remaining 2-3 cups flour to form a stiff dough, beating well after each addition. On floured surface, gently knead dough 5-6 times until no longer sticky. Roll dough to 1/4 - 3/4 inch thickness; cut with 3-4 inch floured round cutter. Sprinkle cornmeal evenly over 2 ungreased cookie sheets. Place cutout dough on cornmeal; sprinkle with additional cornmeal. Cover loosely with plastic wrap and cloth towel. Let rise in warm place until light, 30-45 minutes. Heat griddle to 350F. With wide spatula, invert dough rounds onto ungreased griddle. Bake 5-6 minutes on each side or until light golden brown; cool. Split, toast and butter. Makes 18-26 muffins.

Origin: The Pillsbury Bake-Off Cookbook. This recipe was submitted by From: Sharon Stevens Date: 09-19-94

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