Peanut Butter Turtle Rolls
alt.bread.recipes/SkyPilot (1998)
Makes 8 turtles

2 3/4 to 3-1/4 cups all-purpose flour
1/2 cup sugar
2 pkg active dry yeast
3/4 teaspoon salt
1 cup milk
1/2 cup water
1/2 cup peanut butter, at room temperature
1 egg, lightly beaten
1 tablespoon water
chopped peanuts and/or sugar, optional
Peanuts or raisins

In large bowl, combine 2 cups flour, 1/2-cup sugar, undissolved yeast, and salt. Heat milk and water until very warm (120 to 130F/50 to 55C); stir into dry ingredients. Stir in peanut butter and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 minutes. Cover; let rest 10 minutes.

Grease 2 large baking sheets. Divide dough into 8 equal portions. To make 1 turtle from each portion: Reserve one-fourth of portion.

Shape remaining dough into smooth ball for body. Place on greased baking sheet. Divide reserved dough in half. From 1 half, pinch off piece and roll to small rope for tail; form remaining piece into oblong head. Attach head and tail to body; pinch to seal. Divide remaining piece into 4 equal pieces. Roll to 2-inch ropes for legs; place partially under body in appropriate places. Repeat with remaining dough to make 8 turtles. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.

With scissors, make small snips in dough (1/8-inch deep) across body to mark shell. Make 2 small cuts at end of each leg to make webbed feet. Combine egg and 1 tablespoon water; brush over dough. If desired, sprinkle with peanuts and/or sugar. Insert peanuts or raisins for eyes.

Bake at 375F/190C for about 15 minutes. Remove from sheets; let cool on wire racks.