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French Toast Sausage Fluffins

Posted by on Dec. 3, 2013 at 6:56 AM
  • 2 Replies

from allrecipes.com


French Toast Sausage Fluffins
 
recipe image
Submitted By: Fleischmann's® Yeast
Photo By: Allrecipes
Servings: 12
"All the great flavors of French toast in a fun to eat no-knead fluffin!"
Ingredients:
1 (9.6 ounce) box pre-cooked maple
flavored pork sausage links
2 3/4 cups all-purpose flour*
1 (.25 ounce) envelope Fleischmann's®
RapidRise Yeast
2 tablespoons sugar
1 teaspoon salt
1 cup very warm milk (120 to 130
degrees F)
1 tablespoon Mazola® Corn Oil
1 egg
1 teaspoon Spice Islands® Pure Vanilla
Extract
 
Cinnamon Sugar Topping:
2 tablespoons sugar
1/2 teaspoon Spice Islands® Ground
Saigon Cinnamon
2 tablespoons butter OR margarine,
melted
 
For Dipping (optional):
Pancake syrup
Directions:
1. Reheat sausage according to package directions (this will remove any excess moisture). Cool on paper towels for 5 minutes; pat dry. Slice into very thin slices and set aside.
2. Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Add milk, oil, egg and vanilla; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Stir in sausage. Cover bowl and let rest 10 minutes.
3. Portion dough into 12 (2-1/2 inch) generously greased 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. Combine sugar and cinnamon for topping in a small bowl; set aside.
4. Bake in preheated 375 degrees F oven for 20 to 25 minutes until well browned. Let cool on wire rack for 2 minutes. Brush with butter and sprinkle with cinnamon sugar mixture. Run a knife around each roll to remove from pan. Serve warm with pancake syrup, if desired. Refrigerate any leftovers.
by on Dec. 3, 2013 at 6:56 AM
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Replies (1-2):
batjmom
by Sarah on Dec. 3, 2013 at 2:54 PM
Not sure how my kids would react to this one. Sounds like something they would like however
kaybear123
by Kayla on Dec. 5, 2013 at 3:06 PM

yum

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