Peanut Butter Turtle Rolls
Fun Doesn’t Stop at Sculpting and Decorating
the Dough; Fun to Eat, Too
A Consistency Similar to an Egg-bun, but Slightly Denser.
Taste is Rich and ‘Peanuty’
Deep Brown Egg-washed Crust is
Topped with Granulated Sugar
Makes 8 Turtles
4 to 4-1/2 cups all-purpose flour
1/2 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 cup milk
1/2 cup water
1/2 cup peanut butter, at room temperature
1 egg, lightly beaten
1 tablespoon water
Chopped peanuts and/or sugar, optional
Peanut or date pieces
In large bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast, and salt. Heat milk and water until very warm (120o to 130oF); stir into flour mixture. Stir in peanut butter and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Grease 2 large baking sheets. Divide dough into 8 equal portions. To make 1 turtle from each portion: Reserve one-fourth of portion. Shape remaining dough into smooth ball for body. Place on greased baking sheet. Divide reserved dough in half. From 1 half, pinch off piece and roll to small rope for tail; form remaining piece into oblong head. Attach head and tail to body; pinch to seal. Divide remaining piece into 4 equal pieces. Roll to 2-inch ropes for legs; place partially under body in appropriate places. Repeat with remaining dough to make 8 turtles. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
With scissors, make small snips in dough (1/8 inch deep) across body to mark shell. Make 2 small cuts at end of each leg to make webbed feet. Combine egg and 1 tablespoon water; brush over dough. If desired, sprinkle with peanuts and/or sugar. Insert peanut or date pieces for eyes. Bake at 375oF for 15 to 20 minutes. Remove from sheets; let cool on wire racks.
Serving Size: one turtle
Calories: 424; Total Fat: 11g; Saturated Fat: 2g;
Cholesterol: 29mg; Sodium: 395mg; Carbohydrates: 69g; Dietary Fiber: 3g; Protein: 14g