1. In a large mixing bowl, combine 1 C flour, sugar, undissolved yeast and salt. 2. Heat milk, water and peanut butter until warm- about 120-130°F. 3. Gradually add to dry ingredients. 4. Beat for 2 minutes at medium speed by electric mixer. 5. Add egg and 1/2 C flour, beat 2 minutes at high speed. 6. Stir in enough remaining flour, by hand to make a soft dough. 7. Knead on light floured surface until smooth and elastic- about 8- 10 minutes. 8. Combine peanut butter filling ingredients until smooth. 9. Cover and let rest 10 minutes. 10. Divide dough into 2 equal portions. 11. Roll each half to 14 x 8 inch rectangle. 12. Spread with filling. 13. Roll up tightly from long side, pinching the seam to seal. 14. Cut into 8 equal pieces. 15. Place cut side up in each of 2 greased 9 inch round cake pans. 16. Cover and let rise in warm draft-free place until double in size- about 45 minutes. 17. Bake at 375°F for 20- 25 minutes or until done. 18. Remove from pans and cool on a wire rack. 19. Melt chocolate glaze ingredients together, stirring until smooth. 20. Drizzle over rolls. 21. Sprinkle with chopped peanuts. ---------------------------------------------------------------------------
Nutrition
Ingredients
