PEANUT BUTTER AND CHOCOLATE PULL-APART ROLLS

FOR THE DOUGH:
1/2 cup milk
1/3 cup water (70-80 degrees F)
1/4 cup creamy peanut butter, at room temperature
1/2 tsp salt
2 1/4 cups bread flour
1/4 cup sugar
1 1/2 tsp Fleischmann's Bread Machine yeast
FOR THE FILLING:
1/2 cup (3 oz) semisweet chocolate pieces
2 Tbsp creamy peanut butter
FOR THE ICING:
1/2 cup sifted powdered sugar
1 Tbsp creamy peanut butter or cocoa powder
2 to 4 tsp milk

TO MAKE THE DOUGH:
Add dough ingredients to bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.

TO MAKE THE FILLING:
Blend filling ingredients in small bowl.

TO SHAPE AND FILL:
When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle.

Roll dough into 14-inch circle. Cut into 6 wedges. Place filling, dividing evenly, at wide end of each wedge. Beginning at wide end, roll up tightly. Curve to form crescent. Arrange crescents, seam side down in spoke fashion on greased large baking sheet. Pinch ends at center to seal. Cover and let rise in warm, draft-free place till doubled in size (about 30-45 minutes).

Bake in preheated 375 degree F oven for 15-20 minutes or till done. Remove from pan. Cool on wire rack.

TO MAKE THE ICING:
Combine icing ingredients in a small bowl. Stir till smooth. Drizzle on rolls.

Makes 6 rolls
Source: Fleishmann's