Special Equipment: 8 (3 3/4-inch diameter by 2-inch tall) cans with tops and bottoms removed or 8 English muffin rings

12 ounces all-purpose flour
1 1/2 ounces nonfat dry milk
1 tablespoon sugar
1 envelope active dry yeast
1 teaspoon kosher salt
10 ounces water
1 tablespoon shortening
Nonstick spray
8 teaspoons rolled quick oats

Combine the flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer. Mix on low for 10 seconds using the paddle attachment.

Put the water and shortening in microwavable container and heat to 120 to 130 degrees F, approximately 2 minutes. Stir until the shortening is thoroughly melted. Add the water mixture to the dry ingredients and mix on medium speed until well combined, stopping to scrape down the bowl halfway through mixing, about 3 minutes. Cover the bowl with plastic wrap and refrigerate overnight.

Remove the dough from the refrigerator, uncover and mix on medium speed, using the paddle attachment, for 3 minutes.

Position the 8 cans on a half sheet pan and generously spray the rings and pan with nonstick spray. Sprinkle 1/2 teaspoon of oats in the bottom of each ring. Scoop the dough, with a 2-ounce ice cream scoop or disher, into the rings, dividing the dough evenly between the rings. Sprinkle each top with 1/2 teaspoon of oats.


Cover with parchment and let sit in a warm place for 60 minutes.

Heat the oven to 400 degrees F.

Leave the parchment in place and set a second sheet pan on top. Bake for 20 minutes then remove the top half sheet pan. Continue to bake until the muffins reach an internal temperature of 210 degrees F on an instant-read thermometer, and are lightly browned, about 5 to 10 minutes.

Remove the pan with the muffins still in the rings, to a cooling rack for 10 minutes. Slide a knife around the perimeter of the ring to loosen. Cool completely before splitting with a fork. To serve, toast under broiler for 3 to 4 minutes.

We had Eggs Benedict for dinner.  Who doesn’t love breakfast for dinner?


I was a failure at poaching eggs, though.  I’m going to have to work on that!


I used Alton’s method of immersing little bowls in a straight sided saute pan covered by 1/2 inch, with 1/4 c. white vinegar and a teaspoon of salt.  I think the bowls I put the eggs into needed to be more graduated on the sides.  They were hard to pull out of the ramekins because of the shape.

The Canadian Bacon was good julienned and sauteed in butter though.  The poached eggs were difficult to put on top because it was uneven.


I used hollandaise mix from Knorr because I was already stretching with the English Muffins from scratch and poaching the eggs!


I will definitely make English Muffins again.  They were delicious and the kitchen smelled amazing!