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Bacon and Cheddar Fluffins
Serve this no knead fluffin with scrambled eggs for a great brunch combination. The mini version is a perfect appetizer when served with a glass of 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
1-1/4 cups very warm water (120º to 130ºF)
1 tablespoon bacon grease
OR corn oil
8 slices crisp cooked bacon, crumbled (about 2/3 cup)
1 green onion, thinly sliced
1 cup cubed (1/2-inch) sharp cheddar cheese OR shredded if making minis
Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Add water and bacon grease; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Stir in bacon, green onion and cheese. 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. 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.