Peanut Rolls Recipes
PEANUT BUTTER ROLLS
Reach for this recipe when you're looking for a change from typical cinnamon rolls. The unique combination of confectioners' sugar, peanut butter and coffee in the frosting is finger-licking good.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts :
PEANUT ROLLS
When I was in elementary school in a small town in Missouri (also my dad's hometown), any time there was a fundraiser, for any reason, there was usually a bake sale. Everyone in the community loved and made peanut rolls. Sometimes peanut rolls were the only item at the bake sale! I hadn't had these delicious treats in nearly 40...
Provided by Terri Gibson
Categories Cakes
Number Of Ingredients 13
Steps:
- 1. Line bottom of 9 X 13 cake pan with parchment paper or waxed paper. Preheat oven to 325*.
- 2. For the cake, sift dry ingredients (cake flour, salt and baking powder) together 4 times.
- 3. In a separate bowl, beat egg yolks til creamy. Add 1 cup sugar gradually, beating until sugar is dissolved, then add 2 tsp. cold water.
- 4. Add dry ingredients, alternating with 1/2 cup hot water until well blended.
- 5. Add 1 tsp. vanilla
- 6. Beat 4 egg whites until foamy. Add 1/4 tsp. cream of tartar and beat until stiff. Gradually add 1/2 cup sugar.
- 7. Fold beaten egg whites gently into egg yolk mixture. Pour into prepared cake pan and bake 40-50 minutes until top springs back when touched.
- 8. Cool cake and remove from pan. Cut into 24 pieces (4 X 6).
- 9. Prepare glaze by sifting 4 cups of powdered sugar. Blend in softened butter or margarine.
- 10. Add 1 tsp. vanilla and enough milk or half-n-half for consistency just heavier than drizzling.
- 11. Ice top and all sides of cake piece; drop upside down in ground peanuts and finish icing the bottom. Cover with peanuts.
- 12. Let finished peanut rolls set out a little while to give the icing a chance to set up. ENJOY!
- 13. NOTES: Peanut rolls freeze well. Cake flour substitution: In a 1 cup measuring cup, add 2 tbsp corn starch. Add enough all-purpose flour to make 1 cup. Sift well to make equivalent to 1 cup cake flour.
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