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One ¼-ounce package active dry yeast or 2½ teaspoons active dry yeast

½ teaspoon sugar

¼ cup warm water, between 105°F and 115°F

1¼ cups warm milk (regular, low-fat, or fat-free), between 105°F and 115°F

¼ cup solid vegetable shortening, melted and cooled, plus additional for greasing the bowl and the griddle

2 tablespoons honey

1 teaspoon salt

1 large egg, lightly beaten, at room temperature

4½ cups all-purpose flour, or a little more

About 1 cup yellow cornmeal

Sprinkle the yeast and sugar over the water in a small bowl. Set aside until foamy, about 5 minutes. (If the yeast does not fizz, either it has gone bad or the water wasn’t the right temperature—throw the mixture out and start again.)

Pour the milk into the bowl of a stand mixer or a large bowl. Stir in the yeast mixture, the shortening, honey, and salt, then stir in the egg.

If you’re working with a stand mixer: Attach the dough hook and beat in 3 cups of flour, first at low speed, then at medium speed. Continue adding flour in ½-cup increments, beating all the while, until all the flour has been added. Continue beating until a soft, smooth, pliable dough forms, about 5 minutes. If the dough starts to crawl up the hook or sticks to the bowl, add a little more flour, less than ¼ cup, to get it smooth and soft. Knead at medium speed for 5 minutes.

If you’re working by hand: Stir in about 2½ cups flour with a wooden spoon, then continue stirring in flour in ¼-cup increments until the total amount of flour is about 3½ cups. Lightly flour a clean, dry work surface; turn the dough out onto it; and begin kneading in more flour in ¼-cup increments, pulling and twisting the dough with one hand while pushing down onto it with the heel of the other. Continue adding flour until a smooth, soft dough forms. Knead the dough for 5 minutes, adding as little flour as possible to make a smooth, soft, pliable dough.

Once all the flour has been added and the dough is as smooth as a baby’s skin, grease a clean, large bowl with a little shortening on a paper towel, then add the dough. Turn it over to coat it with the shortening, cover loosely with a kitchen towel or plastic wrap, and set aside in a warm, dry place until doubled in bulk, about 1½ hours.

Deflate the dough by plunging your fist gently but firmly into it. Lightly dust a work surface with cornmeal, then turn the dough out onto it. Lightly dust the dough with cornmeal and roll with a rolling pin until about 3/8 inch thick. Cut into 3-inch circles, using a round cookie cutter or a thick-rimmed drinking glass. Dust a large baking sheet with cornmeal and place the cutout circles on it. Cover loosely with a clean kitchen towel and set aside to rise in a warm, dry place for 20 minutes.

Grease a flat griddle with a little shortening on a paper towel, then heat it over medium-low heat. Add a few of the English muffins, as many as will fit comfortably, reduce the heat to low, and cook until lightly browned, about 16 minutes, turning once. The heat should be so low that the muffins “bake” on the griddle. Transfer to a wire rack and continue griddle-baking the muffins until all are done.

To store: Cooled to room temperature, the English muffins can be kept in a ziplock bag for up to 3 days or in the freezer for up to 2 months.

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Things To Do with English Muffins

Use them in streamlined Eggs Benedict.

Make a scrambled egg sandwich.

Use them as buns for Salmon Burgers, Inside-Out Cheeseburgers, or Lentil-Nut Patties.

Use them for just about any sandwich—but particularly one with leftover Italian-Inspired Basil and Pancetta Meat Loaf.

Split them and make English muffin pizzas by topping with jarred or homemade pizza sauce and shredded mozzarella cheese, then broiling until bubbling.

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Yeast Biscuits

These light, traditional, Southern biscuits are not set aside to double in bulk like bread; rather, the yeast is just one of three leaveners. For Baking Powder Biscuits, section Bread.