Egg McMuffin Rolls, Homemade
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cup milk
- 2 tablespoon sugar, white
- 1 packet dry yeast (approx. 8 g / )
- 1 cup water, warm (approx. 45 ° C)
- Melt ¼ cup fat
- 6 cups flour (type 405)
- 1 teaspoon salt
- some fat for the bowl and pan
- cornmeal
Print Recipe
Pin Recipe Instructions
- Heat the milk in a small saucepan until the first bubbles appear, then remove from the stove. Add the sugar and stir until it is completely dissolved. Let the whole thing cool until it is lukewarm.
- In a small bowl, dissolve the yeast in warm water until the mixture is creamy, about 10 minutes. In a large bowl, stir together the milk, yeast mixture, fat and 3 cups flour until smooth. Add salt and the rest of the flour and knead. Put in a greased bowl, cover and let rise.
- Knead and roll out about 1.5 cm thick. Cut out round flatbreads with a glass or a can of tuna. Scatter cornmeal on a waxed paper, place the flatbreads on top and sprinkle them on top. Cover and let rise again for half an hour.
- Heat the greased grill pan. Fry the muffins on both sides over medium heat for about 10 minutes. Keep the baked muffins warm in the oven until all the muffins are fried.
- Then top with egg, bacon, hash browns, ketchup, cheese !
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