90 Minute Peanut Butter Rolls

This was my first time to use yeast to make anything. So glad they turned out ok…next time I will double the recipe for the filling as I would like every bite to be rich and peanut buttery (is that a word?) If you like peanut butter, you should try these. Kinda reminded me of Reese’s.

Ingredients

Rolls

•     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

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

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.