Recipe: 90 minute Peanut Butter Rolls for Janice Arnold

90 minute Peanut Butter Rolls
Source: Fleischmann's
16 servings

Rolls:
4 3/4 to 5 1/4 cups all-purpose flour
1/4 cup sugar
2 envelopes fast rising yeast
1 1/2 teaspoons salt
1 1/4 cups milk
1/4 cup water
1/2 cup peanut butter
1 large egg
1/4 cup chopped peanuts

Peanut butter filling
2/3 cup peanut butter
1/3 cup sugar
2 tablespoons butter, softened
1 large egg

Chocolate glaze
2 ounces semisweet chocolate
1 tablespoon butter

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