Whole Wheat English Muffins - Easy!
Make whole wheat English Muffins using the dough cycle of your bread machine. Healthy alternative for white flour Hamburger rolls. They are the perfect size. Bar-B-Que does not soak through these robust muffins.
I like to make these home made rolls ahead of time and freeze them. When I want to have some friends over to hang out on the patio, I make some Bar-B-Que in the crock pot or put some burgers on the grill. The rolls thaw out in about an hour.
They are easy to make, the dough cycle of your bread machine does most of the work. Active working time, about 40 minutes.
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If you are interested in other whole wheat flour recipes using the dough cycle of your bread machine, try these:
Whole Wheat Bread:
Whole Wheat Pita Bread:
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RECIPE:
Whole Wheat English Muffins
3 Tbs Butter, Room Temp
1 Cup Milk, Room Temp
1/4 Cup Water, Room Temp
1 Egg, Room Temp
2 1/2 Tsp Active Dry Yeast
3 Tbs Sugar
3/4 Tsp Salt
3 Tbs Gluten
3 1/2 Cups Whole Wheat Flour (White)
Corn Meal
Put the ingredients into a bread machine and start the dough cycle option. Carefully monitor the first 5 minutes of the dough cycle to ensure that all of the ingredients are incorporated into the dough ball and that the dough has the proper moisture content. You may have to add a small amount of flour or water.
Dust cookie sheets with corn meal. After dough cycle is finished, put the dough onto a floured surface. Use a rolling pin to roll the dough to about 1/2 inch thickness. Cut into 4-in. circles. Cut 7-8 muffins from dough. Make 3 balls out of remaining dough and roll into 4 inch circles. Place muffins on cookie sheets. Cover with towel. Allow to rise until doubled, 45min to 1 hour.
Place in a frying pan on med/high heat. Cook for 3 minutes per side, until nicely browned. To serve, split with a fork and toast.
RECIPE NOTES & HINTS:
For best results, use whole wheat white flour. In most larger grocery stores, you will often find 2 kinds whole wheat flour, red or white. I prefer to use the white whole wheat flour (milled from hard white winter wheat) for breads, rolls, cakes, pie crust and pita bread. It is lighter in color and has a milder flavor. The red wheat flour (milled from red wheat) is darker and courser. I prefer to use it for whole wheat pancakes.
The reason you may have to add more water or flour at the beginning of dough cycle is because different brands of flour will absorb more or less moisture. After you have a little experience, you will know how the dough ball should feel and look.
The ideal temperature to raise dough is around 90 degrees (Too hot will kill the yeast.... that's around 120 degrees).
A 28 inch totmato can with one end removed works great for a cutter.
Claire Saffitz Makes Classic English Muffins | Dessert Person
Claire Saffitz Makes Classic English Muffins | Dessert Person
Claire fact: English muffins made at home are fun to make, easy, and look just as good as store-bought but taste way better. Also true: it’s the only recipe in Dessert Person that doesn’t make a trip to the oven! Follow Claire as she walks you through the steps to getting those telltale nooks and crannies in your English muffins and how to make sure they cook all the way through in a skillet or griddle. Whether you like it sweet with jam or savory as the base of a breakfast sandwich, you’ll love the versatility of a freshly cooked English muffin.
#ClaireSaffitz #DessertPerson #EnglishMuffins
Special Equipment:
Instant-read thermometer, stand mixer, 3 1/2-inch round cutter (optional),
Griddle or large skillet (Preferably cast-iron)
Ingredients:
Classic English Muffins
1 1/2 cups whole milk (12.7 oz / 360g)
2 tablespoons unsalted butter (1 oz / 28g)
2 tablespoons honey (1.5 oz / 43 g)
1 teaspoon active dry yeast (0.11 oz / 3g)
2 3/4 cups bread flour (12.7 oz / 360g)
1/4 cup whole wheat flour (1.2 oz / 35g)
2 teaspoons Diamond Crystal kosher salt (0.21 oz / 6g)
Neautral oil, for the bowl and baking sheet
Cornmeal, for dusting
Video Breakdown:
0:00 Start
0:14 Intro to Classic English Muffins
0:28 Dessert Person Intro Animation
0:46 About English Muffins
1:47 Ingredients & Special Equipment
2:26 Scalding The Milk
5:53 Felix & Co. Updates
6:24 Mix The Dough
8:15 Dough's 1st Rise
10:30 Dough's 2nd Rise
12:15 Form & Griddle The Muffins
15:26 Flip The Muffins
17:18 A Maya Sighting
18:00 Top Your English Muffin & Taste
19:05 :)
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Wholewheat English Muffins Recipe in The Bread Kitchen
This wholewheat English Muffin recipe is easy to follow. Split them in half, toast, spread with butter and top with jam, cheese or a poached egg. Written recipe at
How to Make English Muffins at Home - Better Than Store-Bought!
In this tutorial, you'll learn to make homemade English muffins that are so fluffy and delicious, they'll outshine store-bought ones, with all my tips for perfect nooks and crannies!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
ENGLISH MUFFINS INGREDIENTS:
►1 1/2 cups Whole Milk minus 1 Tbsp (355 ml)
►2 Tbsp Unsalted butter (28.35 grams)
►2 Tbsp honey (30 ml)
►1 tsp active dry yeast (3.1 grams)
►2 3/4 cups bread flour (360g)
►1/4 cup whole wheat flour (35g)
►1 1/2 tsp fine sea salt (7.5 grams)
►1/4 cup semolina flour (30 grams)
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⭐️TOOLS, USED IN THIS VIDEO (affiliate):
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►Cast Iron Skillet:
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►Baking Sheet:
►White Scraper:
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ALWAYS IN MY KITCHEN (affiliate):
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⏱️TIMESTAMPS⏱️
0:00 - Intro to Homemade English Muffins
0:21 - Preparing Ingredients & Dough
0:35 - Activating Yeast & Mixing Dough
1:25 - Dough Kneading & Resting
2:48 - Shaping & Baking Muffins
4:02 - Cooking & Serving Tips
4:43 - Taste Test & Storage Advice
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#natashaskitchen #englishmuffins #homemadebreakfast
The Model Bakery’s World-Famous English Muffins
We’ll learn the secrets behind the Model Bakery’s world-famous English Muffins, named one of Oprah’s favorite things. These flaky English muffins get their buttery flavor from a luxurious bath of clarified butter. We talk with Model Bakery Owner Sarah Mitchell Hansen and Head Production Baker Gordon Patty about the origins of their English muffins and how they are made.
Watch this and more baking and pastry videos at
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Martha Stewart’s Seeded Whole Wheat English Muffins | Martha Bakes Recipes
Level up your bacon, egg, and avocado sandwich with Martha Stewart’s seeded whole wheat English Muffins! Martha takes us through how to proof an active dry yeast to create an English muffin dough, adding in a seed mix (white sesame, caraway, and poppy seeds), all-purpose flour, coarse salt, and whole milk. The secret to a light and airy texture is toasting your dough circles until golden brown before popping them in the oven. Pair it with butter and your favorite breakfast toppings for a special morning treat.
#EnglishMuffin #Recipe #WholeWheat #MarthaBakes #MarthaStewart
00:00 Introduction
00:25 Proof the Yeast
00:53 Dry Ingredients
02:03 Combine Yeast and Dry Ingredients
02:14 Add Whole Milk
02:35 Cover and Let it Rise
02:46 Roll Out Dough
03:41 Cook 2-3 mins per side & bake
04:15 Final Result
Multigrain English Muffins (Full Recipe):
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This originally aired on PBS, as part of Martha Bakes Season 8 Episode 6.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart’s Seeded Whole Wheat English Muffins | Martha Bakes Recipes