Homemade English Muffins Recipe (Stovetop Yeast Bread)

In a large bowl, stir together warm milk, sugar, and salt. Add half of the beaten egg. Whisk in 2 tablespoons flour until smooth.

Add flour little by little until you get a soft dough that doesn’t stick heavily to your hands. Work in the softened butter, then knead 3–5 minutes more. If it tightens up, splash in 1–2 tablespoons milk.

Place the dough in a lightly greased bowl and cover. Let it rise in a warm spot until noticeably puffy.

Roll the dough to about 2 cm / 3/4 inch thick and cut rounds. Lightly press both sides of each round into yellow cornmeal so they won’t stick and get that classic texture.

Set the rounds on a tray with space between them and cover. Rest until they feel lighter and slightly expanded.

Heat a heavy skillet over low-to-medium heat. Cook the muffins until the bottoms are browned and the dough sets, then flip and cook the other side. Keep the heat gentle so the centers can cook through.

Move the browned muffins to a preheated oven for a short finish so the insides fully bake. Cool on a rack for 10 minutes, then split and serve.