Peanut Butter Rolls With Jelly Top |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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A must try warm from the oven. This is like dessert for breakfast. It takes a bit of work but the reward is worth it. Ingredients:
rolls |
1 package hot roll mix, such as pilsbury |
1 tablespoon sugar |
1/4 teaspoon cinnamon |
1 cup warm water (heated to about 130°) |
2 tablespoons butter, softened |
1 egg |
filling |
1/2 cup creamy peanut butter |
3 tablespoons honey |
2 tablespoons butter, melted |
1/4 teaspoon cinnamon |
1/4 cup chopped peanuts |
toppi |
1/2 cup raspberry jelly |
1 tablespoon chopped peanuts |
Directions:
1. Grease a 13x9-inch pan.
2. In a large bowl, combine flour mixture with yeast from the foil packet in roll mix, add sugar and 1/4 teaspoon cinnamon. Blend Well.
3. Stir in water, 2 tablespoons butter and egg until the dough pulls away from the sides of the bowl.
4. Turn dough out onto a lightly floured surface.
5. With greased or floured hands, shape dough into a ball.
6. Knead dough for 5 minutes until smooth.
7. Cover the dough with the bowl and let rest 5 minutes.
8. On a lightly floured surface, roll dough to a 15x2-inch rectangle.
9. In a small bowl, combine all the filling ingredients except chopped peanuts and blend until smooth.
10. Spread the mixture evenly over the dough rectangle.
11. Sprinkle with 1/4 cup of peanuts.
12. Starting with the 12-inch side, roll up tightly, pressing edges to seal.
13. Cut into 12 slices, plae cut side down in greased pan.
14. Cover loosely with plastic wrap or a cloth towel and let rise 30 minutes, on a wire rack set over a large pan of hot water. Dough should rise to double in size.
15. Heat ovento 375°.
16. Uncover dough.
17. Bake for 18-25 minutes or until golden brown.
18. Cool 1 minute. Spread some melted butter on if desired.
19. In a saucepan over low heat, melt jelly.
20. Drizzle over warm rolls and sprinkle with chopped peanuts.
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