I love anything British, and Child’s Butter Cakes are very much like English muffins, but “yeastier and more delicate”, according to the late Robert Johnson, whose book this recipe was borrowed from.

There is a self-fulfillment when making bread, and when the recipe comes out looking like this, you’ll feel a great accomplishment. It’s an easy recipe to follow. The muffins also make a great base for Eggs Benedict, which you can find the recipe for if you scroll down.

Recipe:

2 packages active dry yeast

1 1/4 cups lukewarm water

1 teaspoon sugar

2 tablespoons soft butter

2 teaspoons salt

3 1/2 cups flour

Put the yeast in a large mixing bowl, stir in 1/4 cup of the warm water, and the sugar, and let “proof” for 10 minutes, or until bubbly.

Add the remaining 1 cup warm water, the soft butter, salt, and 1 cup of the flour. Beat until smooth, and continue adding flour in batches as you stir. By the time the flour is added the dough will start to come away from the sides of the bowl and form a ball.

Put dough in a warm buttered bowl and turn to coat all sides well with butter. Let rise, covered with a towel, in a warm place for 1 hour, or until doubled in bulk.

Punch the dough down and roll out 3/4 inch thick on a lightly floured board. Cover with a towel, and let rise for 30 more minutes.

Cut the dough in rounds with a 3-inch cutter or glass, then cook the cakes in a greased large frying pan over medium-low heat, 3 to 5 minutes on each side, or until golden brown.  Serve hot, or the next day, split and toasted with butter.