Stuffin’ Muffins

Yes, this is another recipe using up those Thanksgiving leftovers!  I know I’m a little late sharing this one, but better late than never!  My husband loved these rolls so much that he was trying to think of a reason to make more stuffing, just so he could have them again.  I’m not gonna lie, I think they are pretty good myself!  They have officially made it on the “must have” holiday list!

Stuffin' Rolls

Mise en place!  Gather and prep all the necessary ingredients.  Because the recipe is using pre made ingredients, such as the left over stuffing, browned butter (at room temp) and warmed milk (110 degrees), these items need to be ready to go.

Mise en place for stuffin' rollsCombine the flour and salt in the bowl of a stand mixer.  With the dough hook attachment, slowly add in the proofed yeast mixture and stuffing.  Mix on medium for about 5 minutes.

dough, pulled away from the sides of the bowlForm the dough onto a ball and place into a covered bowl, sprayed with non stick spray, and allow to rise for an hour.

stuffin' dough, ready to riseOnce the dough has risen, punch it down then on a floured surface, cut out 8-12 equal portions and place them in a muffin tin sprayed with non stick spray.  Cover and allow to rise again.

second rise of the stuffin' rolls

Once risen for the second time, bake at 400 degrees for 30 minutes, or till golden on top.  Cool slightly on a wire rack and enjoy while there nice and warm!  Oh so good to sop up extra gravy on your plate!  Yum!

Stuffin' Rolls

Stuffin’ Rolls

  • 3/4 cup warm milk (110 degrees)
  • 1 tbsp sugar
  • 2 1/4 tsp yeast
  • 4-5 tbsp browned butter (warm)
  • 2 cups flour
  • 1 tsp salt
  • 1 cup left over stuffing

“After the dough was formed, I kneaded in a little extra stuffing before letting it rise.  This resulted in some nice bigger pieces of stuffing, baked inside.  Great texture!”

  1. Stir the sugar and yeast into the warm milk, then set aside for 5 minutes to proof.
  2. In the bowl of a stand mixer, add the flour and salt to evenly combine.
  3. When the yeast has proofed, add in the browned butter.
  4. With the dough hook attachment, slowly pour the yeast mixture into the bowl with the flour.
  5. Add in the stuffing and then raise the mixer speed to medium.  Allow to mix for 5 minutes.
  6. Transfer the dough, shaped into a ball, to a bowl that has been sprayed with a non stick spray.  Cover with a warm damp towel and allow the dough to rise for an hour or when doubled in size.
  7. Punch the dough down and turn out onto a floured surface.  Divide the dough into 8-12 equal portions and place them in a muffin tin, sprayed with non stick spray.  Cover with plastic wrap, that has also been sprayed with non stick spray, and allow to rise again about a half an hour.
  8. Remove the plastic wrap and bake at 400 degrees for 30 minutes or till the tops are golden.  Cool on a wire rack.

“You can also bake this dough into a loaf pan for nice slices, perfect for buttering!”

Stuffin' Bread

Stuffin' Bread n Butter

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