English Muffins
11 ounces (about 2 1/4 cups all-purpose flour, plus more for dusting)
1 tsp instant yeast
1 cup warm water (about 110F)
1 tbsp honey
2 tbsp nonfat dry milk
3 tbsp unsalted butter, room temperature
1 1/4 tsp coarse salt, plus more for sprinkling
Vegetable Oil for bowl, plastic wrap, parchment, and rings
Semolina flour, for pan
Unhulled sesame seeds, for sprinkling (optional)

In a medium bowl, combine 5 ounces (1 cup) all-purpose flour, 1/2 teaspoon yeast, the warm water, and the honey; whisk vigorously until mixture is thick and slightly foamy, about 1 minute.

In another medium bowl, whisk together the remaining 6 ounces (1 1/4 cups) all-purpose flour, the remaining 1/2 teaspoon yeast, and the dry milk. Sprinkle over the wet flour mixture, cover tightly with plastic wrap, and let rise in a warm place until doubled in bulk, about 2 hours. Refrigerate until chilled, about 1 hour.

Transfer to the bowl of an electric mixer fitted with the dough hook. Mix on medium-low speed until all dry ingredients have been incorporated into the dough, about 2 minutes. Add the butter and salt, and continue to mix on medium speed until combined (the dough should be smooth but slightly tack), about 5 minutes. If the dough is too dry, add a little room-temperature water, 1 teaspoon at a time; if the dough is too wet, add more flour, 1 teaspoon at a time.

Transfer dough to a lightly oiled large bowl. Cover bowl with oiled plastic wrap, and let rise in a warm place until the dough has doubled in bulk, about 1 1/2 hours.

With lightly oiled hands, gently knead dough in the bowl, covering all sides with oil. Turn out dough onto a piece of plastic wrap. Form dough into a flattened rectangle; wrap in plastic, and refrigerate until well chilled, at least 1 hour or overnight.

Line a baking sheet with parchment, brush with oil, and lightly dust with semolina flour. Lightly oil eight English muffin rings, and place on prepared sheet. Transfer dough to a lightly floured work surface, and roll out to 3/4 inch thick. using a floured 3-inch biscuit cutter, cut out right rounds; place each round in one of the oiled rings. (Dough can be rerolled in order to cut all eight muffins.) Set aside in a warm place until rounds have risen slightly, about 30 minutes. Meanwhile, preheat the oven to 350F.

Sprinkle rounds with seeds or salt, as desired (about 1 teaspoon per muffin). In a large skillet over medium heat, melt enough additional butter to coat the bottom of the pan. When the butter is bubbling, carefully transfer rounds to the skillet with a wide spatula, leaving muffin rings in place. Do not crowd the pan; rounds should fit comfortably without touching. Cook muffins until golden brown, about 4 minutes. Flip them over, and cook until golden, about 4 minutes more. Return muffins to the baking sheet, and remove muffin rings. Bake until muffins are cooked through, 7 to 10 minutes. (They should reach and internal temperature of 190F.) Transfer to a wire rack to cool. Muffins can be eaten warm, or allowed to cool and then split open with a fork and toasted. The muffins can be wrapped in plastic and kept at room temperature for up to 3 days.