6 ounces pasteurized cheese product such as Velveeta®, cut into / to / inch cubes
For Dipping (optional):
Ketchup and mustard
Brown ground beef in a large skillet over medium heat until cooked through. Season to taste with salt and pepper. Cool.
Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Add water, ketchup, mustard and oil; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Beat in cooked ground beef; the dough will be stiff. Cover bowl and let rest 10 minutes.
Portion half of the dough into 12 (2-1/2 inch) generously greased muffin cups using a scoop or two spoons (do not use paper liners). Place cheese cubes in center. Top with remaining dough; dividing evenly over muffin cups. Press dough firmly around outer edges of each puffin to seal in cheese. Cover and let rise 35 to 45 minutes. Dough will rise, but will not double in size.
Bake in preheated 375°F oven for 30 to 35 minutes until well browned. Let cool on wire rack for 2 minutes. Run a knife around each roll to remove from pan. Serve warm with ketchup and mustard for dipping, if desired. 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.