90-Minute Peanut Butter Rolls
Rich peanut butter filling, topped with a sprinkling of chopped peanuts over drizzled chocolate!
Makes 16 Rolls
4-3/4 to 5-1/4 cups all-purpose flour
1/4 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1-1/2 teaspoons salt
1-1/4 cups milk
1/4 cup water
1/2 cup peanut butter
1 large egg
Peanut Butter Filling (recipe follows)
Chocolate Glaze (recipe follows)
1/4 cup chopped peanuts
In large bowl, combine 1-1/3 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and peanut butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 2 equal portions. Roll each half to 14 x 8-inch rectangle. Spread each with Peanut Butter Filling. Roll up tightly from long side, pinching seam to seal. Cut into 8 equal pieces. Place, cut side up, in 2 greased 9-inch round pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 375oF for 20 to 25 minutes or until done. Remove from pans; cool on wire racks. Drizzle with Chocolate Glaze; sprinkle with chopped peanuts.
Peanut Butter Filling: Combine 2/3 cup peanut butter, 1/3 cup sugar, 2 tablespoons butter or margarine, softened; and 1 large egg. Stir until smooth.
Chocolate Glaze: Melt 2 (1-ounce) squares semi-sweet chocolate and 1 tablespoon butter or margarine. Stir until smooth.
Serving Size: one roll (1/16 of recipe)
Calories: 350; Total Fat: 16g; Saturated Fat: 5g;
Cholesterol: 35 mg; Sodium: 350mg; Carbohydrates: 43g; Dietary Fiber: 3g; Protein: 11g