Peanut Butter Rolls with Jelly Top
From jaie 17 years agoIngredients
- Rolls: shopping list
- 1 package Hot roll Mix, such as Pilsbury® shopping list
- 1 tablespoon sugar shopping list
- 1/4 teaspoon cinnamon shopping list
- 1 cup warm water (heated to about 130°) shopping list
- 2 tablespoons butter, softened shopping list
- 1 egg shopping list
- Filling: shopping list
- 1/2 cup creamy peanut butter shopping list
- 3 tablespoons honey shopping list
- 2 tablespoons butter, melted shopping list
- 1/4 teaspoon cinnamon shopping list
- 1/4 cup chopped peanuts shopping list
- Toppi: shopping list
- 1/2 cup raspberry jelly shopping list
- 1 tablespoon chopped peanuts shopping list
How to make it
- Grease a 13x9-inch pan.
- In a large bowl, combine flour mixture with yeast from the foil packet in roll mix, add sugar and 1/4 teaspoon cinnamon. Blend Well.
- Stir in water, 2 tablespoons butter and egg until the dough pulls away from the sides of the bowl.
- Turn dough out onto a lightly floured surface.
- With greased or floured hands, shape dough into a ball.
- Knead dough for 5 minutes until smooth.
- Cover the dough with the bowl and let rest 5 minutes.
- On a lightly floured surface, roll dough to a 15x2-inch rectangle.
- In a small bowl, combine all the filling ingredients except chopped peanuts and blend until smooth.
- Spread the mixture evenly over the dough rectangle.
- Sprinkle with 1/4 cup of peanuts.
- Starting with the 12-inch side, roll up tightly, pressing edges to seal.
- Cut into 12 slices, plae cut side down in greased pan.
- Cover loosely with plastic wrap or a cloth towel and let rise 30 minutes, on a wire rack set over a large pan of hot water. Dough should rise to double in size.
- Heat ovento 375°.
- Uncover dough.
- Bake for 18-25 minutes or until golden brown.
- Cool 1 minute. Spread some melted butter on if desired.
- In a saucepan over low heat, melt jelly.
- Drizzle over warm rolls and sprinkle with chopped peanuts.
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