Popcorn Chicken Fluffins

Popcorn Chicken Fluffins

Print Recipe

Yield

12 fluffins

Difficulty

Intermediate

Prep Time

0:20

Bake Time

20 to 25 minutes

Rise Time

35 to 45 minutes

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Ingredients

2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)
1 envelope Fleischmann’s^® RapidRise^® Instant Yeast
2 tablespoons sugar
1 teaspoon salt
1/4 cup barbecue sauce
1-1/4 cups very warm water (120º to 130ºF)
1 tablespoon corn oil
2 tablespoons finely chopped green onion
1 cup shredded cheddar cheese
1/2 cup cooked, crumbled bacon
2-1/2 cups quartered fully cooked, frozen popcorn chicken nuggets
For Dipping (optional):
Barbecue Sauce

Directions

Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Add barbecue sauce, water and oil; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Stir in green onions, cheese, bacon and chicken nuggets. The 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 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 until well browned. Let cool on wire rack for 2 minutes. Run a knife around each roll to remove from pan. Serve warm with additional barbecue sauce 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.

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