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Popcorn Chicken Fluffins
Kid favorites...chicken, bacon, barbecue sauce and cheese are combined in easy-to-make no knead fluffins.
35 to 45 minutes
20 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
1/4 cup barbecue sauce
1-1/4 cups very warm water (120º to 130ºF)
1 tablespoon Mazola® Corn Oil
2 tablespoons finely chopped green onion
1 cup shredded cheddar cheese
1/2 cup cooked, crumbled bacon
2-1/2 cups quartered fully cooked, frozen popcorn chicken nuggets, thawed
For Dipping (optional):
Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Add barbecue sauce, water and oil; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Stir in green onions, cheese, bacon and chicken nuggets. The 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 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 until well browned. Let cool on wire rack for 2 minutes. Run a knife around each roll to remove from pan. Serve warm with additional barbecue 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.