Combine Dill Dijonnaise ingredients in a small bowl. Cover and refrigerate until ready to serve.
Cut ham into chunks and place in food processor. Pulse for 15 to 20 seconds to finely chop ham. Place ham in bowl; set aside. Repeat process with Swiss cheese.
Combine 1-1/2 cups flour, undissolved yeast, sugar, onion powder, dill weed, salt and pepper in large mixer bowl. Add water and butter; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour, ham and Swiss cheese until well mixed. 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 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 375°F 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 with Dill Dijonnaise 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.