2 to 4 tablespoons finely chopped pickled jalapeno pepper
2 cups (8 ounces) shredded cheddar cheese
For Dipping (optional):
Salsa: mild medium or hot
Prepare ground beef with taco seasoning according to package directions. Set aside. Only about half the taco meat will be used. Refrigerate the remaining meat for another use.
Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Add water and oil; beat 2 minutes on medium speed. Add remaining 1-1/4 cups flour, salsa and jalapenos and beat until well mixed. Beat in cheese. Dough will be stiff yet sticky. Cover bowl and let rest 10 minutes.
Portion about 2 tablespoons into 12 (2-1/2 inch) generously greased muffin cups using a scoop or two spoons (do not use paper liners).
Spoon a heaping tablespoon of taco meat on top. Cover taco meat with remaining dough. Cover and let rise 25 to 35 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. If desired, serve with salsa 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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