Full Recipe
Author
King Arthur Test Kitchen | 2007-12-31
Description
Though they look like English muffins, these big, buxom buns aren't "holey" enough for that label. They have a relatively smooth, fine-grained, moist interior, which we love. And their hint of tanginess makes them an ideal breakfast sidekick to bacon and eggs, as well as entirely appropriate for lunchtime sandwiches.
While English muffin rings make these buns perfectly round, you can also shape and bake the buns without them; see "tips," below.
