Easy English Muffins
1 pkg. (13-3/4 oz.) hot roll mix
3/4 c. warm water
1 egg
corn meal
Dissolve yeast from roll mix package in warm water. Stir in egg. Add flour mixture from package; mix well. Cover; let rise until doubled. Generously sprinkle baking sheets with corn meal. Turn dough onto a lightly floured surface; knead. Roll to 1/4” thickness. Cut into rounds with a 4” cutter. Place on prepared baking sheets; sprinkle top of muffins with additional corn meal. Let rise until doubled. Preheat electric griddle to 325 degrees. Gently transfer muffins to griddle; bake for 15 minutes, turning once. Make 12 muffins.
