Recipe #1071  

Ham and Swiss Fluffins

Ham and Swiss Fluffins Recipe | Fluffins | <p>Delicious as is but the Dill Dijonnaise makes them extra tasty.&nbsp;</p>

Makes: 12 fluffins or 36 minis
Prep Time: 20 minutes
Proof Time: 35 to 45 minutes
Bake Time: 17 to 25 minutes

Delicious as is but the Dill Dijonnaise makes them extra tasty. 

Dill Dijonnaise:
1 cup mayonnaise
2 tablespoons Dijon mustard 
2 tablespoons white wine
1/2 teaspoon Spice Islands® Dill Weed

12 ounces ham 
6 ounces Swiss cheese 
2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)
1 envelope Fleischmann's® RapidRise Yeast
2 tablespoons sugar
1/2 teaspoon Spice Islands® Onion Powder
1/2 teaspoon Spice Islands® Dill Weed
1 teaspoon salt
1/2 teaspoon Spice Islands® Medium Grind Black Pepper
1-1/4 cups very warm water (120º to 130ºF)
2 tablespoons butter OR margarine, softened

Combine Dill Dijonnaise ingredients in a small bowl.  Cover and refrigerate until ready to serve. 

Cut ham into chunks and place in food processor. Pulse for 15 to 20 seconds to finely chop ham. Place ham in bowl; set aside. Repeat process with Swiss cheese.

Combine 1-1/2 cups flour, undissolved yeast, sugar, onion powder, dill weed, salt and pepper in large mixer bowl.  Add water and butter; beat 2 minutes on medium speed.  Gradually add remaining 1-1/4 cups flour, ham and Swiss cheese until well mixed.  Dough will be stiff yet sticky.   Cover bowl and let rest 10 minutes.

Portion dough into 12 (2-1/2 inch) generously greased muffin cups OR 36 mini muffin cups using a scoop or two spoons (do not use paper liners).  Cover and let rise 35 to 45 minutes.  Dough will rise, but not double in size.

Bake in preheated 375ºF oven for 20 to 25 minutes (17 to 20 minutes for minis) until well browned. Let cool on wire rack for 2 minutes. Run a knife around each roll to remove from pan. Serve warm with Dill Dijonnaise for dipping. Refrigerate any leftovers.