Sausage and Cheese Fluffins

Choose whatever kind of sausage you like - mild or spicy, pork or chicken for these no knead fluffins.

Sausage and Cheese Fluffins

difficulty

Easy

Yield

12 fluffins or 36 minis

Prep Time

0:20

Bake Time

17 to 25 minutes

Rise Time

35 to 45 minutes

difficulty

Easy

Yield

12 fluffins or 36 minis

Prep Time

0:20

Bake Time

17 to 25 minutes

Rise Time

35 to 45 minutes

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 Yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon Italian herb seasoning
  • 1-1/4 cups very warm water (120º to 130ºF)
  • 1 tablespoon corn oil
  • 1-1/4 cups ) cooked crumbled sausage (about 8 ounces raw)
  • 1 cup (4 ounces) 1/4-inch cubed mozzarella cheese
  • For Dipping (optional):
  • pizza sauce

DIRECTIONS

  1. Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and Italian herb seasoning in large mixer bowl. Add 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 sausage and cheese. Cover bowl and let rest 10 minutes.
  2. 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.
  3. 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 pizza sauce for dipping, if desired. Refrigerate any leftovers.
  4. 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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Sausage and Cheese Fluffins

  • Difficulty: Easy
  • Yield: 12 fluffins or 36 minis
  • Prep Time: 0:20
  • Bake Time: 17 to 25 minutes
  • Rise Time: 35 to 45 minutes

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 Yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon Italian herb seasoning
  • 1-1/4 cups very warm water (120º to 130ºF)
  • 1 tablespoon corn oil
  • 1-1/4 cups ) cooked crumbled sausage (about 8 ounces raw)
  • 1 cup (4 ounces) 1/4-inch cubed mozzarella cheese
  • For Dipping (optional):
  • pizza sauce

Directions

  • Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and Italian herb seasoning in large mixer bowl. Add 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 sausage and cheese. 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 pizza sauce 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.