Peanut Butter and Jelly Rolls |
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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 18 |
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A peanut lover's dream - chopped peanuts are swirled into a peanut butter dough and topped with peanut butter frosting. From Pillsbury's 'The Complete Book of Baking'. Ingredients:
4 1/2-5 cups all-purpose flour |
1/2 cup sugar |
2 teaspoons salt |
2 packages active dry yeast |
2 cups milk |
1/2 cup peanut butter |
1 cup chopped peanuts |
6 tablespoons grape jelly |
1 cup powdered sugar |
2 tablespoons peanut butter |
1 -2 tablespoon milk |
Directions:
1. In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well.
2. In small saucepan, heat 2 cups milk until very warm (120 to 130F); Add warm milk and 1/2 cup peanut putter to flour mixture.
3. Blend at low speed until moistened; beat 3 minutes at medium speed.
4. By hand, stir in an additional 2 to 2 1/4 cups flour until dough pulls cleanly away from sides of bowl.
5. On floured surface, knead in 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes.
6. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel; Let rise in warm place (80 to 85F) until light and doubled in size, about 1 hour.
7. Grease 2 9-inch square or round cake pans.
8. Punch down dough several times to remove all air bubbles.
9. Shape into ball; Roll into 18x12-inch rectangle; sprinkle with peanuts.
10. Starting with 18-inch side, roll up tightly, pressing edges to seal.
11. Cut into 18 slices; place in greased pans.
12. Made deep thumbprint in center of each roll; fill each with 1 teaspoon grape jelly.
13. Cover; let rise in warm place until light and doubled in size, about 30 to 45 minutes.
14. Heat over to 350°F Uncover dough.
15. Bake 25 to 35 minutes or until golden brown.
16. Cool in pans about 5 minutes; Carefully remove from pans; cool on wire racks.
17. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency.
18. Drizzle over rolls.
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