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Corn Dog Fluffins
All the flavors of the state fair corn dog in a cute and easy to eat fluffin!
12 fluffins or 36 minis
35 to 45 minutes
17 to 25 minutes
2 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
1 teaspoon salt
1-1/4 cups very warm water (120º to 130ºF)
1 tablespoon corn oil
3 tablespoons honey
3/4 cup yellow cornmeal
1 cup chopped (1/4-inch) pasteurized cheese product, such as Velveeta® OR shredded if making minis
4 hot dogs
For Dipping (optional):
Mustard and ketchup
Combine 1-1/2 cups flour, undissolved yeast and salt in large mixer bowl. Add water, oil and honey; beat 2 minutes on medium speed. Gradually add remaining 1/2 cup flour and cornmeal to make a stiff yet sticky dough.
If making regular-sized fluffins, slice hot dogs in half lengthwise and thinly slice. Stir in cheese and hot dogs. Cover bowl and let rest 10 minutes. Portion dough with a scoop or two spoons into 12 (2-1/2 inch) generously greased muffin cups (do not use paper liners).
If making mini fluffins, slice each hot dog into 9 pieces. Stir cheese into batter. Cover bowl and let rest 10 minutes. Portion dough into 36 generously greased mini muffin cups. Press a hot dog piece into center of each fluffin.
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 mustard and ketchup 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.