Recipe Image

Ham and Swiss Fluffins

  • Beginner
  • 12 fluffins or 36 minis
  • 1 hr 10 min
Baking Success Or Baking Mess

Ingredients

Dill Dijonnaise
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white wine
1/2 teaspoon dill weed
Fluffins
12 ounces ham
6 ounces Swiss cheese
2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
2 tablespoons sugar
1/2 teaspoon onion powder
1/2 teaspoon dill weed
1 teaspoon salt
1/2 teaspoon black medium grind pepper
1-1/4 cups very warm water (120º to 130ºF)
2 tablespoons butter OR margarine, softened

Instructions

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.


leave a review

 

SIGN UP TODAY

Receive delicious and quick recipes, fantastic offers and promotions, straight to your inbox! Sign up for our newsletter today!