In a large bowl, stir together the warm water, yeast and sugar. Let this mixture stand for 5 minutes at room temperature - until foamy.

Add the flour, dry milk, shortening and salt and mix well.

Turn the dough out on a lightly floured surface. Knead for about 8 minutes until smooth. Sprinkle with additional flour if the dough is too sticky to work with.

Grease a separate large bowl with the vegetable oil. Place the ball of dough in the bowl and roll to coat with oil. Cover the bowl with plastic wrap and allow the dough to rise at room temperature for 2 hours - until the dough is about twice it's previous size.

Prepare a large baking sheet by dusting it with cornmeal.

Transfer the dough back to the floured surface and divide it into 8 or 10 equal-sized portions. Roll each portion into a ball and place them on the prepared baking sheet - making sure there's plenty of space between each ball. Cover the entire baking sheet with plastic wrap. Let it set out at room temperature for about 30 minutes - until the dough has doubled in size again.

To cook: Heat a large, heavy skillet over medium heat. Place the portions of dough in the skillet with the cornmeal side up. You'll probably have to work in two or three batches.

Cook for about 5 minute or until the bottom is golden brown. Flip each portion over. Press down on each portion with a spatula to form into the tradition English Muffin shape. Cook an additional 5 minutes until the other side is nicely browned.

Allow English Muffins to cool for at least 5 minutes before serving.

Enjoy beside your favorite breakfast entree or on it's own with butter and jam.


Eat 'em the day you make 'em. They get a little tough if store them. This recipe requires a little time, but I know you'll love making your own English Muffins.

Mr Breakfast would like to thank The Boss for this recipe.

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