English Muffins

About 2 hours before serving.
In medium bowl, thoroughly mix 1½ cups sifted all purpose flour, 1 package active dry yeast, ½ t granulated sugar and ½ t salt. Stir in ½ cup hot tap water (120°-130°F) making a stiff dough.



Turn dough onto a floured board and knead until smooth and elastic; then roll out to ¼” thickness. With 3” round cookie cutter, cut out 6 circles; then kned scraps together and reroll dough, cutting 2 more circles. Place circles on large cookie sheet; let rise in waqrm place (80°-85°F), until double in bulk, about 45 minutes.



Preheat oven to 425°F. Bake muffins 10-15 minutes until just lightly toasted. Serve hot with butter. To reheat: split muffins horizontally and toast under broiler or in toaster.