Makes at least 12 muffins
- 4 cups bread flour
- 1 1/2 tsp salt
- 1 2/3 cups lukewarm soy milk
- 1/2 tsp sugar
- 2 1/4 tsp active dry yeast
- 1 tbsp oil
1. Sift flour and salt together in a large bowl and make a well in the center. Mix yeast into soy milk, along with sugar and oil. Add to flour and bring together into a soft dough. I used a dough hook (the dough is really soft) in a stand mixer and kneaded for 5 mins. You could also do this by hand/with a wooden spoon. If dough is too dry, add more soy milk. If too wet, add some flour. Dough should be soft, but should still hold together.
2. Put dough in a lightly oiled bowl, turn to coat, cover and let rise in a warm place for an hour, until doubled in bulk.
3. Turn dough out onto a floured surface and roll to 1/2" thickness. Cut out 3" rounds with a cookie cutter or drinking glass. Re-roll leftover dough to get a few extra muffins. Keep cut muffins on the floured surface and dust tops with semolina flour. Cover and let rise for 30 mins.
4. Heat a griddle over med to med-lo heat. Cook muffins in batches for about 5 mins per side, until deep golden brown on each side. If muffins are burning, turn down heat. Cool on a wire rack.