Categories: Breakfast
Ingredients
- 4 1/4 to 4 3/4 cups all-purpose flour
- 1 pkg. active dry yeast
- 1 1/4 cups milk
- 1/4 cup butter, cut up
- 1/3 cup granulated sugar
- 1 tsp salt
- 2 eggs
- 3/4 cup creamy peanut butter
- 1/4 cup strawberry, raspberry, or grape jam or jelly, melted
- 1 recipe Peanut Butter Icing (see recipe)
Directions
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In a large bowl, combine 1 1/2 cups of the flour and the yeast. In a saucepan, heat and stir milk, butter, sugar and salt just until warm and butter almost melts; add to flour mixture along with eggs and 1/4 cup of the peanut butter. Beat with a mixer on low 30 seconds, scraping bowl as needed. Beat on HIGH 3 minutes. Stir in as much of the remaining flour as you can.
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Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
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Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, lightly grease a 13×9-inch baking pan. For filling, in a small bowl stir together remaining 1/2 cup peanut butter and the jam.
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Roll dough into an 18×12-inch rectangle. Spread filling over dough, leaving 1 inch unfilled along one long edge. Roll up rectangle, starting from the filled long edge; pinch dough to seal seam. Slice into 12 pieces. Arrange rolls, cut sides up, in prepared pan. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
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Preheat oven to 375. Bake about 30 minutes or until golden. Cool in pan on a wire rack 5 minutes. Carefully invert rolls onto wire rack; cool slightly. Invert again onto a serving platter. Spread with Peanut Butter Icing. Drizzle additional melted jam over icing.