90 Minute Peanut Butter Rolls Recipes

Steps:

• Dissolve yeast in water and add all other ingredients and mix well.
• Let rise 20 minutes.
• Shape into rolls.
• Let rise 30 minutes.
• Bake 15 minutes at 425°.
• You may need more flour to make the dough the right consistency (should be only slightly sticky, spray your hands with Pam and dough will not stick to your hands).

Steps:

• In a large bowl, combine 3/4 cup flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120° -130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes., Divide dough into 12 pieces; shape each piece into a roll. Arrange in a greased 9-in. round baking pan. Cover and let rise until doubled, about 35 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

Steps:

• In a sauce pan mix sugar, corn syrup, water and salt to a boil, stirring occasionally so that it does not stick bring to a soft ball stage or 115 degrees on a candy thermometer. While mixture is cooking beat egg whites until peaks form, once syrup mixture is to the soft ball stage slowly pour over the egg whites in the mixer. Add vanilla, This is when your kitchen aid is your best friend. Continue mixing until the shinny look is no longer on the mixture and has cooled some. Place wax paper out and put some conf sugar on the paper, place the mixture on the was paper and roll out with a rolling pin into a rectangle, spread peanut butter on the white mixture, use the edge of the wax paper to roll into a long roll, allow to cool some more then slice.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt, eggs and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 14x9-in. rectangle. Spread 1/3 cup peanut butter to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13x9-in. baking pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 20-25 minutes or until lightly brown. Combine frosting ingredients until smooth; frost warm rolls. Cool in pans on wire racks.

Steps:

• First beat 3 egg whites until stiff.
• Prepare the surface to roll out the candy. Cover the surface with wax paper and spread a thick layer of powdered sugar.
• Next mix all ingredients except vanilla in a large pot and boil. Stirring continously, until ball forms. (Like when making fudge or candies) the ball should be hard and have a soft crack. Add vanilla.
• Slowly pour the mixture over the egg whites while mixing with a blender the whole time. Continue to mix until the candy has cooled and resembles the texture of marshmallow cream.
• Pour onto powdered sugar and roll thin.
• Spread a thin layer of peanut butter.
• Roll up and cut. ( cut the pieces using a piece of thread to keep it's form and layers).

Steps:

• Put the first three ingredients into a saucepan and bring to a boil. Boil for about 1 minute. Be careful not to burn.
• Stir the cereals into the above mixture.
• Form into a long roll (grease your hands).
• Cut pieces about 1/2 inch to serve.
• Enjoy!

Steps:

• 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°F.
• 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°F 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.

Steps:

• Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
• In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well.Add Water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
• Cover the dough with a damp cloth and let rest for 1-0 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, soften butter.
• Roll out dough into a 12x9 inch rectangle. Spread dough with butter/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seem to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F.
• Bake in the preheated oven for 20 minutes, or until browned. Be sure to put muffin tin on a cookie sheet to prevent any possible spills. Remove from muffin cups to cool. Serve warm.

Steps:

• Preheat oven to 350°. Line 2 greased 15x10x1-in. baking pans with parchment., In a large bowl, combine cake mix, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans., Bake 12-14 minutes or until cakes spring back when lightly touched. Cool 5 minutes. Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up each cake in the towel jelly-roll style, starting with a short side. Cool completely on wire racks., In a small bowl, whisk cream and pudding mix until thickened; whisk in peanut butter. Fold in whipped topping and chocolate chips. Unroll cakes; spread half the filling over each to within 1/2 in. of edges. Roll up again, without towels. Place on serving platters, seam sides down. Refrigerate, covered, at least 3 hours before serving. If desired, sprinkle with cocoa.