Peanut Butter Sweet Rolls Whirlamajigs Recipes

PEANUT BUTTER SWEET ROLLS (WHIRLAMAJIGS)

Steps:

• Mix the yeast with the warm water.
• Set aside until the yeast gets bubbly, about 5 minutes.
• Warm the milk to about 100F.
• While the milk it warming put the vanilla, sugar, butter, and salt in the bowl of a stand mixer.
• Pour the hot milk over the top.
• Beat on 1 until smooth.
• Add 1 cup of the flour and whisk in.
• Stir in the yeast and water mixture.
• Add 3 cups of the flour and beat on medium until smooth.
• Add the beaten eggs.
• Beat well.
• Slowly add 2 to 3 cups of flour to make a soft dough.
• Knead for about 3 minutes or according to manufacturer's instructions.
• Turn the dough out on a lightly floured surface.
• Knead by hand for a minute or so just to ensure that it's ready for the next step.
• Form dough into a large ball, cover lightly with butter, and place in a large buttered bowl.
• Let rise until double, about 1 hour.
• Gently punch dough down, form into a ball, and let rise until doubled -- 45 minutes.
• Punch dough down again.
• Turn out onto a lightly floured surface, divide in half, and store the half that you aren't using in the refrigerator to be used for dinner rolls or cinnamon rolls.
• Roll the remaining dough out into a large rectangle.
• Spread with the peanut butter mixture.
• Roll up like a jelly roll.
• Cut in 1-inch thick slices and place cut side down on a lightly greased baking sheet.
• Let rise 30 minutes.
• Bake at 375F for 20 to 25 minutes, or until done.
• Remove from oven and spread with glaze then sprinkle with graham cracker crumbs.

SWEET ROLLS WITH PEANUT BUTTER FILLING (BREAD MACHINE)

Steps:

• Put dough ingredients into bread machine in recommended order for your machine.
• Program for Dough cycle.
• Turn out dough onto a floured surface.
• Roll into a 10 by 12 inch rectangle for large (10 by 10 for regular).
• Spread butter over dough, followed by peanut butter.
• Sprinkle with sugar and then chopped peanuts.
• Roll dough up lengthwise and seal seam by pinching dough together.
• Slice into 1 inch pieces, 12 for large& 8 for regular.
• Place in a greased pan one inch apart.
• Let rise till doubled, about one hour.
• Bake at 375 degrees for 15 to 20 minutes.

PEANUT BUTTER SWIRLS

Steps:

• In a large bowl, combine 1-1/4 cups flour, sugar, yeast and salt. In small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Roll into a 12x10-in. rectangle. For filling, in a small bowl, combine the sugar, butter, 1/4 cup cream, peanut butter, brown sugar and honey. Stir in peanuts and peanut butter chips. Spread half of filling to within 1/2 in. of edges; reserve remaining filling for topping., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13x9-in. baking pan. Cover and let rise in a warm place for 30 minutes., Bake at 325° for 24-28 minutes or until golden brown. In a small bowl, beat confectioners' sugar, remaining filling and cream; spread over warm rolls. Cool on wire racks.