Bert’s Mum’s English Muffins

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• 2c. warm water
• 2 pkgs. dry yeast
• About 6 1/2 c. flour
• 1/3 c. sugar
• 1 Tablespoon salt
• 2 eggs
• 1/3c. shortening

Combine water, sugar & yeast and stir until dissolved. Add salt and 2c. flour. Beat for 2 minutes with electric mixer. Add eggs and shortening, beat for 1 minute. Work in remaining flour (not too stiff a dough). Cover and let rise in bowl about 30 min. This makes dough easier to handle. Shape as desired (can be made into plain or cinnamon rolls). For English muffins: Roll dough to 1/2” thick, cut with 3 1/2” (coffee percolator basket does well) cutter and place on baking sheet which has been sprinkled with cornmeal. Sprinkle top with more cornmeal. Cover and let rise in warm place 40 - 45 min until quite light. Preheat ungreased griddles on low hear about 260 - 270(one thing up from low) and place on griddle. Bake 7 - 8 min on each side. I just do it until the sides are cooked and light brown and the muffins are raised. Makes about 2 dozen.