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
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
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Yeast Breads
Breads - Yeast Breads
- Squash Rolls (using butternut squash)
- Restaurant Bread (makes 2 mini loaves)
- Quick Mix Honey Wheat Bread (yeast dough using milk and oil)
- Sweet Dinner Rolls (using pudding mix)
- Low Sodium Sandwich Buns (kneaded by hand or bread machine)
- Clover Leaf Sweet Potato Rolls
- Super Quick Sticky Rolls (using refrigerated breadstick dough, 1980's)
- Oatmeal Molasses Bread for Harold.
- Sheepherder's Bread and Basque Sheepherder's Bread (repost)
- Sunflower Bread (using buckwheat flour and whole wheat flour)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute