English Muffins

Another great recipe from Alton Brown I use often.
This of course is the first step to making really great "Eggs Benedict" See my other Recipes, Poached Eggs, Hollandaise Sauce.
I have made this a few times and the dough does need to be chilled for at least 6 hours.
In the picture I have two different versions, I've used short cookie cutters as forms, the other forms are water chestnut cans with both ends cut off. The chestnut cans work great. I have also finally nailed down a fix for the Hollandaise.

Ingredients

12 ounces all-purpose flour
1 1/2 ounces nonfat dry milk
1 tablespoon sugar
1 envelope active dry yeast
1 teaspoon kosher salt
10 ounces water
1 tablespoon shortening
Nonstick spray
8 teaspoons rolled quick oats
Special Equipment: 8 (3 3/4-inch diameter by 2-inch tall) cans with tops and bottoms removed or 8 English muffin rings

Directions

Combine the flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer. Mix on low for 10 seconds using the paddle attachment.

Put the water and shortening in microwavable container and heat to 120 to 130 degrees F, approximately 2 minutes. Stir until the shortening is thoroughly melted. Add the water mixture to the dry ingredients and mix on medium speed until well combined, scrape down the bowl halfway through mixing, about 3 minutes. Cover the bowl with plastic wrap and refrigerate overnight.

Remove the dough from the refrigerator, uncover and mix on medium speed, using the paddle attachment, for 3 minutes.

Position the 8 cans or rings on a half sheet pan and generously spray the rings and pan with nonstick spray. Sprinkle 1/2 teaspoon of oats in the bottom of each ring. Scoop the dough into the rings, dividing the dough evenly between the rings. Sprinkle each top with 1/2 teaspoon of oats. Cover with parchment and let sit in a warm place for 60 minutes.

Heat the oven to 400 degrees F.

Leave the parchment in place and set a second sheet pan on top. Bake for 20 minutes then remove the top half sheet pan. Continue to bake until the muffins reach an internal temperature of 210 degrees F on an instant-read thermometer, and are lightly browned, about 5 to 10 minutes.

Remove the pan with the muffins still in the rings, to a cooling rack for 10 minutes. Slide a knife around the perimeter of the ring to loosen. Cool completely before splitting with a fork. To serve, toast under broiler for 3 to 4 minutes.