Ingredients
Units
Scale
- 1 3/4 teaspoons instant yeast
- 1 1/2 teaspoons fine sea salt or kosher salt
- 1 teaspoon sugar
- 3 1/2 cups unbleached bread flour
- 1 1/2 cups room temperature buttermilk (70°F to 78°F)
- 2 teaspoons baking powder (if you want them to be a little less dense)
- Cornmeal, for dusting
- 4 teaspoons olive oil or unsalted butter
Instructions
- Combine the flour, sugar, salt, and yeast together in a large mixing bowl or the bowl of a standing mixer fitted with the dough hook. Add the buttermilk slowly and mix on medium speed.
- Knead the dough until it is smooth, 8 to 10 minutes on medium-low speed. Cover the bowl with plastic wrap or a warm towel and let it stand at room temperature until it doubles in size – about one hour.
- Grease a baking sheet with olive oil and then dust it with cornmeal.
- Turn the dough onto a floured countertop and divide it into 10 equal pieces. Round each piece into a ball and place the balls on the prepared baking sheet.
- Sprinkle the tops of the dough balls with more cornmeal and cover loosely with plastic wrap or a warm towel. Let stand at room temperature until puffy and almost doubled in size, 1 to 1-1⁄2 hours.
- Heat the oven to 350°F. Place a clean baking sheet in the oven. Heat a cast-iron griddle or skillet on top of the stove over medium-low heat. Melt a teaspoon or two of the butter on the preheated griddle.
- Cook the dough until the bottoms are golden brown, 2-3 minutes.
- As the muffins are browned on both sides, place them on the baking sheet in the oven and bake until they are cooked through, 6 to 8 minutes.
- These are best the same day, but you can also bag and freeze them – warm them up in a damp paper towel so they get soft and fluffy again.
- Grab your favorite jam, or preserves, and enjoy!
- Prep Time: 3 hours
- Cook Time: 20 minutes
- Category: Bread
- Method: Pan Cooked
- Cuisine: English
