Step

• 1

  Place milk, yeast, sugar, butter, egg, bread flour and kosher salt in the bowl of an electric mixer with the paddle attachment, and mix on low for 1 to 2 minutes.

• 2

  Increase the speed and mix on medium for 4 minutes, or until the dough is shiny and pulls away from the sides of the bowl. Place the sticky dough into a lightly oiled bowl and cover with a kitchen towel and let rise for 90 minutes.

• 3

  When ready to cook, set Traeger temperature to 325°F and preheat, lid closed for 15 minutes.

  325 ˚F / 163 ˚C

• 4

  Turn the dough out onto a lightly floured board, portion into 15 balls, and let them sit for 5 minutes before shaping. Line a sheet pan with parchment paper and sprinkle with semolina flour.

• 5

  Gently pat the dough into round discs about 3 to 4 inches in diameter, and place onto the prepared sheet pan, and cover with a kitchen towel until ready to bake.

• 6

  Place 4 to 6 muffins directly onto the preheated grill plate, and cook with the lid closed for 8 to 9 minutes.

  325 ˚F / 163 ˚C

  00:08

• 7

  With a spatula, flip the English muffins over and press down slightly if the centers have risen more than the sides. Cook for another 8 to 9 minutes, until the outside is golden brown and the center is cooked through (at least 200°F).

  325 ˚F / 163 ˚C

  200 ˚F / 93 ˚C

• 8

  Let cool for a bit before splitting with a fork. Enjoy! Notes: Insert the fork prongs on the side towards the center of the muffin and remove. Continue around the muffin and then separate with your hands. If using a knife to cut them, you will lose all the beautiful pockets inside. These store well in the freezer. Keep them whole if freezing, then defrost before splitting with a fork and toasting.