By Mandy Tanner
Start your day with Traeger-baked English muffins. Slather with jam hot off the grill or top with an egg. There's no wrong way to enjoy this breakfast classic.
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|1/4 Cup||whole milk, warm|
|1/8||(.25 oz) packet of instant yeast|
|1/4 Tablespoon||Sugar, or honey|
|3/8 Tablespoon||unsalted butter, softened|
|5/8 Cup||Bread flour, plus more for dusting|
|1/4 Teaspoon||kosher salt|
|Neutral oil, for greasing|
|3/8 Tablespoon||semolina flour|
Add the milk, yeast, sugar, butter, egg, bread flour, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 1-2 minutes, until well combined.
1/4 Cup whole milk, warm
1/8 (.25 oz) packet of instant yeast
1/4 Tablespoon Sugar, or honey
3/8 Tablespoon unsalted butter, softened
1/8 Large egg
5/8 Cup Bread flour, plus more for dusting
1/4 Teaspoon kosher salt
Increase the mixer speed to medium and mix for 4 minutes, or until the dough is shiny and pulls away from the sides of the bowl. Transfer the dough into a lightly oiled bowl and cover with a kitchen towel. Let rise in a warm place for 90 minutes.
Neutral oil, for greasing
When ready to cook, set the Traeger temperature to 325°F and preheat with the lid closed for 15 minutes. Line a baking sheet with parchment paper and sprinkle with semolina flour.
325 ˚F / 163 ˚C
3/8 Tablespoon semolina flour
Turn the dough out onto a lightly floured surface. Portion into 15 balls, then let sit for 5 minutes before shaping. Gently pat the dough balls into round discs, 3-4 inches in diameter. Place on the prepared baking sheet and cover with a kitchen towel until ready to bake.
Place 4-6 muffins at a time on the preheated grill plate. Close the lid and cook for 8-9 minutes. With a spatula, flip the English muffins, pressing down slightly if the centers have risen more than the edges. Close the lid and cook until the outsides are golden brown and the internal temperature reaches at least 200°F, 8-9 minutes more.
325 ˚F / 163 ˚C
200 ˚F / 93 ˚C
Let the English muffins cool slightly. To serve, split the muffins in half with a fork and top with your favorite accompaniments. Leftover English muffins will keep, tightly wrapped, in the freezer. Let thaw before splitting with a fork and toasting. Enjoy!