Prep Time 20m
Cook Time 25m
Ready Time 180m
Yield 1 dozen


Ingredients
  • 1 package active dry yeast
  • 1/2 cup warm (110-115ºF) water
  • 3/4 cup warm (110-115ºF) milk
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening, melted
  • 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, melted
  • 1 large egg
  • 4 to 4 1/2 cups Pillsbury BEST™ All Purpose Flour
  • Martha White® Plain Enriched Yellow Corn Meal
  • Crisco® Butter Flavor No-Stick Cooking Spray
Preparation Directions
  • Step 1Dissolve yeast in warm water in large bowl. Add warm milk, sugar, salt, melted shortening, egg and 2 cups flour. Beat on low speed of electric mixer 3 minutes. Gradually stir in enough remaining flour to make very stiff dough. Cover; let rise in warm place until doubled, about 1 to 1 1/4 hours. Punch down dough; let rest 15 minutes.
  • Step 2Sprinkle a baking sheet lightly with corn meal. Set aside. On floured board, roll dough to 1/2-inch thick. Cut into rounds with 3-inch floured cutter. Place on prepared baking sheet. Sprinkle tops lightly with corn meal. Cover; let rise in warm place 30 minutes.
  • Step 3Heat griddle or non-stick frying pan. Spray with no-stick cooking spray. Cook a few muffins at a time 8 to 10 minutes, or until deep golden brown, turning every 4 minutes. To serve, split with fork. Toast until golden.
  • TipSpread with your favorite Smucker's® Jam, Jelly or Preserves.
doughboy doughboy

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