Tuesday, March 1, 2011

Shoutout To All My Peanut Butter Lovers

Today might be my favorite day of all food holidays, National peanut butter lovers day! So in honor of my pb day, I made Peanut Butter Cinnamon Rolls. I saw them and knew I had to make them asap. I asked a couple of people if they would eat them and everyone said the same thing, 'that's a weird combination (peanut butter and cinnamon)'. So I just took out the cinnamon and made some other changes. Here's what you need for the peanut butter rolls
All-purpose flour, salt, sugar, yeast, instant dry milk, peanut butter, water, and bread flour. In a large bowl, combine all-purpose flour, salt, sugar, yeast, and instant dry milk
Stir together and mix in peanut butter
A big ole heaping scoop. yep. Add water to the mixture
Mix that together until moist and combined (don't overmix). Add in the bread flour
Beat that in until combined. Roll into a ball and place on a floured surface
Cover your hands and the top of the dough with flour. Gently knead about 10 times and form into a ball
Pour some oil into a bowl and place the dough ball in the bowl. Roll around until fully coated with oil
Cover with a thin, damp towel and place in a warm place to rise
Once doubled in size, punch down to press the air out. Place back onto a floured surface. Flour your hands, the dough, and the rolling pin
Roll out evenly into a large rectangle
or.. a circle type thing. Now fill the cinnamon rolls. You'll need butter, brown sugar, and peanut butter chips
Melt butter and pour over the flat dough. Sprinkle brown sugar on top of that, then top with peanut butter chips
Roll up tightly and slice, using floss. Yes, I said floss. It cuts them really evenly and its super easy
Place in a greased baking pan
Cover with a thin, damp towel and let rise in a warm place for about 30 minutes
Bake until JUST done, now these are something you do not want to over cook. Usually the outside one's get brown and the inside one's are kinda gooey, but I don't really know if there is a way to fix that. Here's the finished product
A peanut butter roll... right before I ate it
Of course, there is a peanut butter glaze. You'll need peanut butter, vanilla, milk, and powdered sugar
Combine all the ingredients in a large mixing bowl. Beat on medium-high speed for 30 seconds. Scrape down the sides of the bowl and beat for 30 more seconds, adding more milk if needed

When you are ready to eat a peanut butter roll, place it on a plate, cover with frosting and heat in the microwave until soft and warm. Or you can poue the frosting over the rolls (in the pan) right after you take them out of the oven. 
Peanut Butter Cinnamon Rolls
(adapted from Better Homes & Gardens)
2  cups  all- purpose flour
2/3  cup  nonfat dry milk powder
2  tablespoons  sugar
2  packages  active dry yeast
1 1/2  teaspoons  salt
2-1/4  cups  hot water
1  heaping cup  peanut butter
3-1/2  cups  bread flour
1/2 stick butter, melted
brown sugar
1/4 cup pb chips
4 cups powdered sugar
1/4 cup peanut butter
1 tsp. vanilla
6-8 Tbs. milk

In a large bowl, combine AP flour, dry milk powder, sugar, yeast, and salt. Add peanut butter and mix (will be crumbly). Mix in the hot water, mixing until batter is just combined. Scrape down the bowl, add bread flour, and mix until just combined. Scrape down the bowl again and beat on medium- high speed for about 15 seconds. Turn dough out onto a lightly floured surface (use all- purpose flour for this). Also flour your hands and the top of the dough. Knead dough about 10 times, adding more flour if the dough is really sticky. Shape dough into a ball. Place dough i Punch dough down. Turn out onto a lightly floured surface. Flour the top of the dough, your hands, and a rolling pin. Roll dough out to a thin and even rectangle. 

Filling: Pour melted butter over the flat dough, sprinkle how ever much brown sugar on the dough as you want. Then top with the peanut butter chips. Tightly roll up the dough. Slice with non-flavored dental floss. Place rolls in 2 9x13 greased baking pans. Cover with a thin, damp towel; let rise in a warm place for 30 minutes. Bake at 375 degrees for 15- 25 minutes (making sure to not over bake). I usually take them out of the oven when the outside rolls are barely brown on the top and the middle rolls are just done.

Frosting: In a large mixing bowl, beat together all of the frosting ingredients for about 30 seconds. Scrape down the bowl and beat again until combpletely combined. You may need to add more milk to bring the frosting to a thick drizzle. Pour over the whole pan of warm rolls or save and pour over rolls individually right before you are ready to eat them.

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