Emily's English Muffins

4-1/4  cups		AP flour, more for dusting
1-3/4  cups		whole milk, warm
3  tablespoons		unsalted butter
1-1/4  teaspoons		kosher salt
1  tablespoon		sugar
1		large egg, lightly beaten
1  teaspoon		baking soda
2  teaspoons		instant yeast
2  tablespoons		cornmeal for dusting

Tip: For nutritional information on all the ingredients in Emily's English Muffins just click on each ingredient name. Then adjust the serving size for any Emily's English Muffins ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat the milk and butter until the milk has warmed and the butter melts
Combine the milk & butter mixture with the egg and sifted dry ingredients and mix until a dough forms. This can be done in a stand mixer or by hand with a considerable amount of upper body strength
Once dough comes together (it will be damp and velvety), transfer to a floured surface and roll out dough to a 1 inch thickness.
Using a English muffin ring or a large canning jar lid, cut out rounds and transfer to a baking sheet dusted with cornmeal.
Dust tops of the muffins with cornmeal as well. Continue to cut out muffins, re-rolling dough when needed.
Cover muffins with a kitchen towel and allow them to rise for 20 minutes. Using a cast iron pan on low heat, cook muffins about 3-5 minutes on each side until brown and crisped
Transfer muffins to a 325° oven for 12-15 minutes so they can continue to dry out
Open muffins with a fork and toast before serving

https://honestcooking.com/homemade-english-muffins-recipe/