2 December, 2018
Peanut Butter Rolls
Peanut Butter Rolls
Servings: 2 dozen
Calories: 320kcal
Ingredients
- 2 packages active dry yeast 1/4 ounce each
- 1/2 cup warm water 110° to 115°
- 2 cups warm whole milk 110° to 115°
- 1/4 cup sugar
- 1/4 cup shortening
- 1 teaspoon salt
- 2 large eggs
- 7 to 7-1/2 cups all-purpose flour
- 2/3 cup peanut butter
FROSTING:
- 4 cups confectioners' sugar
- 1/3 cup peanut butter
Instructions
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt, eggs and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 14x9-in. rectangle. Spread 1/3 cup peanut butter to within 1/2 in. of edges.
- Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13x9-in. baking pans. Cover and let rise until doubled, about 1 hour.
- Bake at 375° for 20-25 minutes or until lightly brown. Combine frosting ingredients until smooth; frost warm rolls. Cool in pans on wire racks.
Nutrition
Serving: 1each | Calories: 320kcal | Carbohydrates: 53g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 165mg | Fiber: 2g | Sugar: 23g