90 Minute Peanut Butter Rolls |
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Prep Time: 70 Minutes Cook Time: 0 Minutes |
Ready In: 70 Minutes Servings: 16 |
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I found this on a package of Fleischmann's RapidRise Yeast in answer to a request from the boards. Looks great. Ingredients:
4 3/4-5 1/4 cups all-purpose flour |
1/4 cup sugar |
2 (1/4 ounce) envelopes fast 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 |
2/3 cup peanut butter |
1/3 cup sugar |
2 tablespoons butter, softened |
1 large egg |
2 ounces semisweet chocolate |
1 tablespoon butter |
Directions:
1. In a large mixing bowl, combine 1 C flour, sugar, undissolved yeast and salt.
2. Heat milk, water and peanut butter until warm- about 120-130°F.
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°F 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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