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Cheese Lovers Fluffins
Delicious with tomato soup or make the mini for a perfect appetizer to serve with wine.
12 fluffins or 36 minis
35 to 45 minutes
17 to 25 minutes
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 teaspoon salt
1 teaspoon sweet basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 to 1/2 teaspoon red crushed pepper
1-1/4 cups very warm water (120º to 130ºF)
1 tablespoon Mazola® Corn Oil
2 cups shredded sharp cheddar cheese
1/4 cup shredded Parmesan cheese
1 cup small dice (1/2-inch) mozzarella OR fontina cheese
For Dipping (optional):
Combine 1-1/2 cups flour, undissolved yeast, sugar, salt, basil, garlic powder and onion powder in large mixer bowl. Add water and oil; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Beat in cheddar cheese and Parmesan cheese. If making standard sized puffins (not minis), stir in diced mozzarella cheese. Cover bowl and let rest 10 minutes.
Portion dough into 12 (2-1/2 inch) generously greased muffin cups using two tablespoons (do not use paper liners).
If making minis: Place about 2 teaspoons dough in the bottom of 36 generously greased mini muffin wells. Place 1 cube of mozzarella cheese in center. Scoop more dough over the cheese to fill muffin well almost level to the top. Cover and let rise 35 to 45 minutes, until risen 1/2-inch above top of muffin tin.
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. If desired, serve with marinara sauce or ranch dressing for dipping. Refrigerate any leftovers.
Freezer Instructions: Completely cool fluffins and place in an airtight container to freeze. Thaw in the refrigerator. Microwave for 15 to 20 seconds and serve immediately.