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English Muffins are easier to make than you would think. They are worth the time it takes to make them! This recipe comes from King Arthur Flour and is my favorite.

INGREDIENTS:

• • 1 3/4 cups lukewarm milk
  • 3 tablespoons softened butter
  • 1 1/4 to 1 1/2 teaspoons salt, to taste
  • 2 tablespoons sugar
  • 1 large egg, lightly beaten
  • 4 1/2 cups King Arthur Unbleached Bread Flour (539 grams or 19 ounces)
  • 2 teaspoons instant yeast
  • semolina or farina, for sprinkling the griddle or pan

INSTRUCTIONS

1. Combine all of the ingredients (except the semolina or farina) in a mixing bowl, or the bucket of your bread machine.
2. This is a very soft dough, so you’ll need to treat it a bit differently than most yeast doughs. If you have a stand mixer, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl, and is satin-smooth and shiny; this will take about 5 minutes at medium-high speed. When you lift up the beater, the dough will be very stretchy. If you have a bread machine, simply use the dough cycle.
3. Scrape the dough into a rough ball, and cover the bowl. Let the dough rise until it’s nice and puffy; this will take 1 to 2 hours or so.
4. Prepare your griddle(s). Using two griddles allows you to cook all the muffins at once; but since you probably don’t have two griddles, you’ll need to cook the muffins in shifts. Whatever you use — an electric griddle, stovetop griddle, frying pan, electric frying pan — sprinkle it heavily with semolina or farina. If you’re using a griddle or frying pan that’s not well-seasoned (or non-stick), spray it with non-stick vegetable oil spray first, before adding the semolina or farina.
5. Gently deflate the dough, and divide it into 16 pieces. Shape each piece into a smooth ball, then flatten the balls until they’re about 3″ to 3 1/2″ in diameter.
6. The easiest way to handle and cook these muffins is to lay them right onto the cold surface you’ll be frying them on. That way, you don’t have to move them once they’re risen; and they won’t mind cooking very slowly as you fire the griddle up to its desired heat. If you don’t have enough griddle space to do this, sprinkle a baking sheet heavily with semolina or farina, and place the muffins on the sheet; they can be fairly close together. Either way, sprinkle the tops of the muffins with additional semolina or farina.
7. Cover the muffins (a piece of parchment works well), and let them rest for 20 minutes. They won’t rise like crazy, but will puff a bit.
8. Cook the muffins over low heat for 7 to 15 minutes per side, until their crust is golden brown, and their interior is cooked through. When done, the center of a muffin should register about 200°F on an instant-read thermometer. If you find the muffins have browned before they’re cooked all the way through, no worries; simply pop them into a preheated 350°F oven for about 10 minutes or so, or until they’re thoroughly cooked.
9. Remove the muffins from the griddle (or oven), and let them cool thoroughly before enjoying. Remember: use a fork to split, not a knife to cut. Fork-split muffins will have wonderful nooks and crannies; knife-cut ones won’t.

Yield: 16 large (3″ to 3 1/2″) English muffins.

Runsas (Beef and Cabbage Buns with cheese)

A soft yeast dough stuffed with a quick filling of ground beef, cabbage and cheese is reasonably simply and surprisingly addictive. This mid-western Germany classic is perfect for Oktoberfest or any time of year.

Dough:
⁃ 3/4 cup warm water (110 degrees)
⁃ 1/2 cup sweetened condensed milk
⁃ 1/4 cup vegetable oil
⁃ 2 Tablespoons sugar
⁃ 1 large egg
⁃ 3 1/2 cups all-purpose flour
⁃ 2 packages rapid-rise or instant yeast
⁃ 1 teaspoon salt

Filling:
⁃ 3 tablespoons unsalted butter (with 2 tablespoons melted)
⁃ 1 1/2 pounds 90% lean ground beef
⁃ 1 large onion, chopped fine
⁃ 1/2 small head cabbage, cored and chopped into medium-sized pieces (about 3 cups)
⁃ Salt and pepper
⁃ 8 slices deli American cheese

1. For the dough: Lightly grease a large bowl with cooking spray. Mix the water, condensed milk, oil, sugar, and egg in a large measuring cup. Mix the flour, yeast, and salt in the bowl of a stand mixer fitted with the dough hook. With the mixer on low, add the water mixture. After the dough comes together, increase the speed to medium and mix until shiny and smooth, 4 to 6 minutes. Turn the dough out onto a heavily floured work surface, shape into a ball, and place in the greased bowl. Cover the bowl with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.

2. For the filling: Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the beef and cook until just beginning to brown, about 6 minutes, breaking up any large clumps. Using a slotted spoon, transfer the beef to a paper towel-lined plate.

3. Pour off all but 2 tablespoons of fat from the pan. Add the onion and cook until softened, about 3 minutes. Add the cabbage and toss until just beginning to wilt, 2 to 4 minutes. Return the beef to the pan and season with salt and pepper.

4. To assemble and bake: Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Cover two baking sheets with cooking spray. Divide the dough into 8 equal pieces. Working on a lightly floured work surface, roll each piece fo dough into a 7-inch circle. Place one dough round in a deep cereal bowl and top with one slice of cheese. Spoon 3/4 cup filling over the cheese and pinch the edges of the dough together to form a bun. Transfer the bun, seam side down, to a prepared baking sheet. Repeat with the remaining dough, cheese, and filling, placing four buns on each baking sheet. Cover the buns with plastic wrap and let rise until puffed, about 20 minutes.
5. Bake the buns until golden brown, about 20 minutes, switching and rotating the baking sheets halfway through the baking time. Melt the remaining 2 tablespoons butter in a saucepan. Brush the hot buns with the melted butter and serve.

Scottish Oat Scones

Ingredients:

• 1 1/2 Cup(s) all-purpose flour
• 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
• 1/4 Cup(s) granulated sugar
• 1 Tablespoon(s) Baking Powder
• 1/4 Teaspoon(s) salt (optional)
• 8 Tablespoon(s) (1 stick) margarine or butter, chilled and cut into pieces
• 1/2 Cup(s) currants, diced dried mixed fruit, dried cranberries or dried blueberries
• 1/3 Cup(s) milk
• 1 Tablespoon(s) granulated sugar
• 1/8 Teaspoon(s) ground cinnamon
• 1 Egg, lightly beaten

Cooking Instructions:

1. Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, combine flour, oats, 1/4 cup sugar, baking powder and salt; mix well. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in currants.
2. In small bowl, combine milk and egg; blend well. Add to dry ingredients all at once; stir with fork just until dry ingredients are moistened. (Do not overmix.)
3. Turn dough out onto lightly floured surface; knead gently 8 to 10 times. Roll or pat dough into 8-inch circle about 1/2 inch thick.
4. Sprinkle with combined remaining 1 tablespoon sugar and cinnamon. Cut into 10 wedges; place on cookie sheet.
5. Bake 12 to 15 minutes or until light golden brown. Serve warm.