With the addition of a little whole wheat flour, I played this one pretty straight. Earlier English muffin recipes that I've tried have used an overnight ferment, this one is just a straight dough, with a simple rise and proof.
They make very good breakfast sandwiches, especially when I use the same ring to shape the muffins and the egg. 
I love breakfast sandwiches, man.
Also, these tomatoes? We grew them on the roof.
