Ham and Swiss Fluffins
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
PRODUCTS
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.
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