Serves: 12
Total Calories: 100
Yield: 12
Flatten rolls into 3 1/2-inch rounds. Dip both sides into cornmeal mixed with a little flour. Place on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap. Cook in a skillet over medium heat 2 to 2 1/2 minutes each side. Let cool completely. To serve, split with a serrated knife or two forks. Toast and serve with your favorite jam.
This Rhodes English Muffins recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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