Using the same dough batch from the refrigerator, you can also make English muffins with ease!  Matter of fact, you can even cook them up in a frying pan!  The key to having a nook and cranny interior is using a fork to split them open – no knives!  I like the little lifting fork from the BabyCakes maker ’cause it’s nice and long.

Pull off a small piece of dough, roughly the size of a peach, pulling it over and under a few times until it’s nice and pliable, then form into a ball and slightly flatten.  Sounds more complicated than it is.  Make sure the board is lightly dusted so they don’t stick.  Let rest for about 15 minutes (or a couple of Candy Crush marathons…whatever timing method works for you).

Fry the flattened disks in butter over a low flame, preferably in a cast iron skillet.  Flip ’em before they turn black.  I let them cool on a wire rack.  Any leftovers can be placed in a zip lock when cool.