DILL PICKLE RANCH ENGLISH MUFFINS

In a large mixing bowl, combine ¼ cup of warm water with 2 tsp of dry active yeast and 1 tbsp of sugar or honey. Stir until sugar is dissolved and let stand 5 mins until foamy. If your house is cold, you may need to set it it in the oven TURNED OFF but with the oven light on to activate.

Once the yeast has bloomed, add 1 ¼ cup pickle juice, Ranch seasoning packet, chopped pickles, finely chopped dill and 3½ cups all purpose flour. Stir until combined, gently bringing together with your hands if needed until a dough ball forms, adding more flour ¼ cup at a time as needed if too sticky.

Once the dough has risen, transfer to a lightly floured surface and divide into 6-8 equal pieces. You will likely need to continue to sprinkle dough with flour during this process. A dough scraper is an excellent tool to use for this step as it will help you handle the sticky dough. A good rule of thumb for this step is to sprinkle with flour whenever a sticky side is exposed and handle it lightly.

Gently tuck edges into the shape of a ball. Cover dough balls with plastic wrap to let rise for another 30 minutes.

Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms. Reduce heat to medium low if they are cooking too quickly.

Bake at 350 F for 10 minutes to ensure they are cooked all the way through. Allow to cool some before slicing and serving. Enjoy!