Jason Atherton
Makes 8
Ingredients
300 grams (10.5 ounces) strong white bread flour
7g sachet fast-action dried yeast
15g caster sugar
7g fine sea salt
15g unsalted butter, softened
1 large egg, lightly beaten
150 milliliters (5.1 U.S. fluid oz.) whole milk
flavorless oil for greasing
25g semolina or polenta, for dusting
Method
Put the flour, yeast, sugar, and salt into the bowl of an electric mixer fitted with the dough hook.
Give the mixture a stir and make a well in the middle.
Add the butter, egg, and milk to the well.
Mix on low speed until the ingredients begin to come together to make a dough that will leave the sides of the bowl.
If the dough seems dry, mix in a little more milk, a tablespoon at a time; if the dough seems too wet, add a little flour. The dough should be very soft and moist.
Increase the mixer speed to medium and knead the dough for about five minutes, or until it is smooth and elastic.
Transfer the dough to a lightly greased mixing bowl and cover with a lightly greased piece of cling film.
Leave to rise in a warm spot for an hour or until the dough has doubled in size.
Dust a work surface with half of the semolina. Turn the dough out on to this, then roll out to 1.5-centimeter thickness.
Use a 9cm round pastry cutter to stamp out neat discs; re-roll the trimmings and stamp out more discs.
Place them, spaced well apart, on a baking sheet lightly dusted with the remaining semolina.
Cover with the oiled cling film and leave to rise for 30 to 40 minutes, or until doubled in size.
Set a non-stick frying pan (or a wide, heavy-based griddle pan) over very low heat.
Place the muffins in the hot pan, cover with a lid, and cook for five to six minutes on each side, or until golden brown. Serve while still warm.