Juicy Lucy Cheeseburger Fluffins

By cecelia26_

Ingredients

• For Dipping (optional):
• 1 pound lean ground beef
• 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
• 1/8 teaspoon salt
• 1-1/4 cups very warm water (120º to 130ºF)
• 1/4 cup ketchup
• 2 teaspoons mustard
• 1 tablespoon Mazola® Corn Oil
• 6 ounces pasteurized cheese product such as Velveeta®, cut into 1/2 to 3/4 inch cubes
• Ketchup and mustard

Details

Servings 12
Adapted from mazola.com

Preparation

Step 1

Brown ground beef in a large skillet over medium heat until cooked through. Season to taste with salt and pepper. Cool.

Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Add water, ketchup, mustard and oil; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Beat in cooked ground beef; the dough will be stiff. Cover bowl and let rest 10 minutes.

Portion dough into 12 (2-1/2 inch) generously greased muffin cups using a scoop or two spoons (do not use paper liners). Place cheese cubes in center. Top with remaining dough; dividing evenly over muffin cups. Press dough firmly around outer edges of each puffin to seal in cheese. Cover and let rise 35 to 45 minutes. Dough will rise, but will not double in size.

Bake in preheated 375ºF oven for 30 to 35 minutes until well browned. Let cool on wire rack for 2 minutes. Run a knife around each roll to remove from pan. Serve warm with ketchup and mustard 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.