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Peanut Butter Twists

3/4 cup water (70° to 80°)
1/3 cup butter, softened
1 egg
1/4 cup nonfat dry milk powder
1/3 cup sugar
3/4 teaspoon salt
3 cups bread flour
2-1/4 teaspoons active dry yeast
FILLING:
3/4 cup creamy peanut butter
1/4 cup butter, softened
1/3 cup confectioners' sugar
ICING:
1-1/2 cups confectioners' sugar
2 tablespoons creamy peanut butter
5 to 7 tablespoons warm water

In a bread machine, place the first eight ingredients in order suggested by
manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1
to 2 tablespoons of water or flour if needed). When cycle is completed, turn

Printed from tasteofhome.com Sep 7, 2008

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Peanut Butter Twists cont.

dough onto a lightly floured surface. Punch down; cover and let stand for 10
minutes. Combine filling ingredients; set aside. Roll dough into a 24-in. x 8-in.
rectangle. Spread filling to within 1/2 in. of edges. Fold rectangle in half
lengthwise; cut widthwise into 24 pieces. Pinch seams to seal. Twist each piece
three times. Place 2 in. apart on greased baking sheets; pinch ends. Bake at
350° for 15-20 minutes or until lightly browned. Remove from pans to wire
racks to cool. Combine icing ingredients; drizzle over twists.

Yield: Yield: 2 dozen.