Peanut Butter Rolls
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min.
YIELD: 2 dozen.
Reach for this recipe when you're looking for a change from typical cinnamon rolls. The unique combination of confectioners' sugar, peanut butter and coffee in the frosting is finger-licking good.
Ingredients
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2 packages (1/4 ounce each) active dry yeast
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1/2 cup warm water (110° to 115°)
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2 cups warm whole milk (110° to 115°)
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1/4 cup sugar
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1/4 cup shortening
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1 teaspoon salt
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2 large eggs
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7 to 7-1/2 cups all-purpose flour
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2/3 cup peanut butter
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FROSTING:
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4 cups confectioners' sugar
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1/3 cup peanut butter
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1/2 cup hot freshly brewed coffee
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
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5.
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.
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