Dave's sausage cheese fluffins
Recipe from my dear friend's husband, Dave Wimberly, of Houston, Texas!
Ingredients
2 and 3/4 cups all-purpose flour
1 (.25 ounce) envelope rapid rise yeast
2 tablespoons sugar
1 teaspoon salt
1 teaspoon seasoning – oregano or cumin
1 and 1/4 cups very warm water (120 to 130 degrees F)
1 tablespoon olive oil
1 and 1/4 cups cooked, crumbled sausage
1 cup 1/4-inch cubed or shredded mozzarella cheese
2 and 3/4 cups all-purpose flour
1 (.25 ounce) envelope rapid rise yeast
2 tablespoons sugar
1 teaspoon salt
1 teaspoon seasoning – oregano or cumin
1 and 1/4 cups very warm water (120 to 130 degrees F)
1 tablespoon olive oil
1 and 1/4 cups cooked, crumbled sausage
1 cup 1/4-inch cubed or shredded mozzarella cheese
Steps
- Combine 1-1/2 cups flour, yeast, sugar, salt and 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. Refrigerate any leftovers, if sausage is used.