1. Sift flour and salt together into a large bowl and make a well in the center.
2. Blend 2⁄3 cup of the pareve milk, sugar, and yeast together in a separate bowl. Stir in remaining pareve milk and oil.
3. Add yeast mixture to center of the flour and beat with a mixer for 4 to 5 minutes or until smooth and elastic. The dough will be soft, but just hold its shape.
4. Oil lightly, cover, and let rise 45 minutes to 1 hour or until double in size.
5. Place dough on well floured surface. Roll out to about 1⁄2-inch thick. Using a 3-inch round cutter, cut out nine rounds of dough. Dust with flour and place on Gefen Parchment Paper to rise, covered, for about 20 to 30 minutes.
6. Lightly grease a nonstick frying pan and warm over medium heat. Carefully transfer muffins, two or three at a time, to frying pan. Cook slowly for about 7 minutes on each side or until golden brown. Cool on rack.
7. To serve, toast muffins whole. If desired, cut around edge with sharp knife, and split apart with fork.
No mixer? I don’t think my mixer can handle dough….can i mix by hand? Thx
Yes, just make sure to mix it long enough so that the gluten really has time to activate.