BCL - Sausage and Cheese Fluffins Good Recipes

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Sausage and Cheese Fluffins

"Choose whatever form of sausage you like--slight or spicy, red meat or chook--for these no knead fluffins."

Ingredients :

• 2 three/four cups all-purpose flour*
• 1 (.25 ounce) envelope Fleischmann's® RapidRise Yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon Spice Islands® Italian Herb Seasoning
• 1 1/4 cups very warm water (a hundred and twenty to one hundred thirty stages F)
• 1 tablespoon Mazola® Corn Oil
• 1 1/four cups cooked, crumbled sausage
• 1 cup 1/4-inch cubed mozzarella cheese
• For Dipping (optionally available):
• Pizza sauce

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H30M

• Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and Italian herb seasoning in massive mixer bowl. Add water and oil; beat 2 mins on medium speed. Gradually add final 1-1/4 cups flour to make a stiff yet sticky dough. Stir in sausage and cheese. Cover bowl and permit rest 10 mins.
• Portion dough into 12 (2-half of inch) generously greased muffin cups OR 36 mini muffin cups the use of a scoop or spoons (do no longer use paper liners). Cover and allow upward push 35 to 45 mins. Dough will rise, however no longer double in size.
• Bake in preheated 375 tiers F oven for 20 to twenty-five minutes (17 to twenty minutes for minis) until nicely browned. Let cool on twine rack for 2 mins. Run a knife around each roll to get rid of from pan. Serve heat with pizza sauce for dipping, if desired. Refrigerate any leftovers.

Notes :

• * Or substitute 1 cup complete wheat flour for 1 cup all-reason.

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