Curious about the different approaches used for the English muffins in the Breakfast Sandwich recipe and these sourdough muffins. Any thoughts on why (1) the sandwich recipe uses dough from first rise, while sourdough recipe requires rise after shaping? (2) the sourdough version is rolled, the sandwich version not? (3) the sandwich muffins need to cook so much longer? Any suggestions on advisability of using muffin rings for the sourdough version and if helpful, best way to use them? Is the inclusion of an egg in the sandwich recipe intended to make those muffins more like a brioche? I would give our Baker's Hotline a call for more in depth answers to your questions!-Jon 855-371-2253 Hope you called our hotline, Ernie - they're a great resource. But for other readers, just briefly, the Breakfast Sandwich Muffins recipe makes a much slacker (wetter) dough; it's impossible to roll out, and has to bake longer in order to dissipate enough liquid. The muffin rings are a necessity to keep the sandwich muffins round as they bake; not needed for the sourdough muffins, with their stiffer dough. As for the egg, it makes a slightly more tender/less chewy product; not enough that I'd call the muffin brioche-like, but a bit softer than the sourdough English muffins. PJH

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