BCL - Sausage and Cheese Fluffins Good Recipes

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Sausage and Cheese Fluffins

"Choose something sort of sausage you want--mild or highly spiced, red meat or fowl--for these no knead fluffins."

Ingredients :

2 three/4 cups all-cause 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 (one hundred twenty to one hundred thirty tiers F)
1 tablespoon Mazola® Corn Oil
1 1/four cups cooked, crumbled sausage
1 cup 1/four-inch cubed mozzarella cheese
For Dipping (elective):
Pizza sauce

Instructions :

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

Combine 1-half cups flour, undissolved yeast, sugar, salt and Italian herb seasoning in huge mixer bowl. Add water and oil; beat 2 minutes on medium velocity. Gradually add ultimate 1-1/4 cups flour to make a stiff yet sticky dough. Stir in sausage and cheese. Cover bowl and permit rest 10 minutes.
Portion dough into 12 (2-half inch) generously greased muffin cups OR 36 mini muffin cups using a scoop or two spoons (do no longer use paper liners). Cover and let upward thrust 35 to forty five mins. Dough will upward push, but not double in length.
Bake in preheated 375 tiers F oven for 20 to twenty-five minutes (17 to twenty minutes for minis) until well browned. Let cool on wire rack for two mins. Run a knife around each roll to dispose of from pan. Serve warm with pizza sauce for dipping, if favored. Refrigerate any leftovers.

Notes :

* Or alternative 1 cup whole wheat flour for 1 cup all-motive.

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