7/24/07

Peanut Butter Rolls

On a recipe board I am a member of they were discussing cinnamon rolls and someone remembered having peanut butter rolls when they were a child. I had forgotten all about them but I remember a school I attended in 1st grade in the Mid West served these! This recipe is from Fleischmann's yeast and I'm sure that they would be just delicious! If it weren't 90 degree's out today I'd make them, but I'm hesitant to turn on my oven. Instead, I add them to my collection for a rainy day.

Peanut Butter Rolls



4 3/4-5 1/4 cups all-purpose flour
1/4 cup sugar
2 envelopes rapid rising yeast
1 1/2 teaspoons salt
1 1/4 cups milk
1/4 cup water
1/2 cup peanut butter
1 large egg
1/4 cup chopped peanuts

PEANUT BUTTER FILLING
2/3 cup peanut butter
1/3 cup sugar
2 tablespoons butter, softened
1 large egg

CHOCOLATE GLAZE
2 ounces semisweet chocolate
1 tablespoon butter

1. In a large mising bowl, combine 1 C flour, sugar, undissolved yeast and salt.
2. Heat milk, water and peanut butter until warm- about 120-130 degrees.
3. Gradually add to dry ingredients.
4. Beat for 2 minutes at medium speed by electric mixer.
5. Add egg and 1/2 C flour, beat 2 minutes at high speed.
6. Stir in enough remaining flour, by hand to make a soft dough.
7. Knead on light floured surface until smooth and elastic- about 8- 10 minutes.
8. Combine peanut butter filling ingredients until smooth.
9. Cover and let rest 10 minutes.
10. Divide dough into 2 equal portions.
11. Roll each half to 14 x 8 inch rectangle.
12. Spread with filling.
13. Roll up tightly from long side, pinching the seam to seal.
14. Cut into 8 equal pieces.
15. Place cut side up in each of 2 greased 9 inch round cake pans.
16. Cover and let rise in warm draft-free place until double in size- about 45 minutes.
17. Bake at 375 degrees for 20- 25 minutes or until done.
18. Remove from pans and cool on a wire rack.
19. Melt chocolate glaze ingredients together, stirring until smooth.
20. Drizzle over rolls.
21. Sprinkle with chopped peanuts.

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