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After the 1st rising of the dough, divide dough into 60 g portions. Shape dough into size and shape of English muffins or roll out 1/2 inch thick and cut with cookie cutter or rim of a glass. Place them on a sprayed cookie sheet, cover and put them back into the very warm oven until risen (30-40 min). Remove. In an electric skillet with cover, (this works best as the temp remains constant and they don’t have a tendency to burn) heat skillet to about 340 degrees. Melt a few T of margarine (butter will burn). Add half of the muffins and cover with lid. Cook for 3 ½ minutes, turn, cook for another 3 ½ minutes. Remove to cooling rack. Repeat with the rest. Freeze what you don’t use. Recipe from Listserve: Ann Eccher
Use 1/2 of the dough after it rises the first time. Roll 1 inch balls. Place 3 in a muffin cup (Spray with a nonstick spray first). Brush with melted butter and sprinkle with garlic salt. Rise in a warm oven for 20-30 minutes. Bake 350 degrees for 9-12 minutes.
Divide the recipe in half, add ½ C raisins and 1 t cinnamon to one half and add ½ C Craisins and ½ t dried orange rind to the other half and shape the dough.