Meatball Fluffins

Classic Italian flavors - try with a marinara sauce for dipping or serve with tomato soup!


Details

Difficulty

Beginner

Yield

12 fluffins or 36 minis

Prep Time

20 minutes

Rise Time

35 to 45 minutes

Bake Time

17 to 25 minutes

Ingredients


  • 2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon Italian herb seasoning
  • 1/2 teaspoon garlic powder
  • 1-1/4 cups very warm water (120º to 130ºF)
  • 1 tablespoon Mazola® Corn Oil
  • 1 cup small dice (1/4-inch) mozzarella cheese OR shredded if making minis
  • 2 cups frozen meatballs, thawed and quartered (more finely chopped if making minis)
  • For Dipping (optional):
  • Marinara Sauce

Directions


Combine 1-1/2 cups flour, undissolved yeast, sugar, salt, Italian herb seasoning and garlic 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 cheese and meatballs.  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.  If desired, serve with marinara sauce 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.