Ingredients:
2 c. whole wheat flour
2/3 c. nonfat dry milk powder
2 Tbsp. sugar
2 pkgs. active dry yeast
2 tsp. salt
2 1/4 c. hot water (120-130 degrees)
1 c. peanut butter
3 1/2-4 c. bread flour
1/2 c. sugar
2 tsp. ground cinnamon
FROSTING:
4 c. powdered sugar
1/4 c. peanut butter
6-7 Tbsp. milk
Directions:
In a large bowl, combine whole wheat flour, dry milk powder, 2 tablespoons sugar, yeast, and salt. Add hot water and 1/2 cup of the peanut butter. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Add 1 cup of the bread flour. Beat on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining bread flour as you can.
Punch dough down. Turn out onto a floured surface. Divide in half. Cover; let rest for 10 minutes. Turn dough out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until double in size (about 30 minutes).
Meanwhile, lightly grease two 9x9 square baking pans; set aside.
For filling, in a small bowl, combine 1/2 c. sugar and cinnamon.
Roll each dough half into a 14x6 inch rectangle. Spread each rectangle with 1/4 c. of the remaining peanut butter to within 1/2 inch of the edges. Sprinkle each with sugar-cinnamon mixture. Roll up each rectangle starting from a long side. Seal seams. Slice each roll into 9 pieces. Arrange, cut sides down, in prepared pans. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
Preheat oven to 370 degrees. Bake for 20-25 minutes or until lightly browned. Remove from oven. Cool for 1 minute. Carefully invert rolls onto a wire rack. Cool slightly. Invert again onto a serving platter. Spread with peanut butter frosting.
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