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Honey Peanut Butter Rolls

Honey Peanut Butter Rolls_top Guess what? My blog turns one today – and this will be the 137th recipe I’ve shared with you! It’s pretty hard for me to believe considering I launched it on a whim (with technical support from my husband) and questioned if I had the energy or interest to keep it up and running. But I’m still here – with my sidekick Rookie, to boot!

Looking back, we’ve accomplished quite a bit. Some things I’m most proud of include:

Over the past 365 days, I’ve also learned that blogging is a lot of work, especially on top of a full-time job, where I spend 40+ hours a week doing PR for my employer. But it’s been a fun journey and there is still so much I want to learn and do to make Two of a Kind a better experience for me and you (including improving my photography skills after investing in a DSLR camera that I still don’t know how to properly use).

All this to say, we hope you stick around for year two. I promise many more tasty recipes, like these honey peanut butter rolls, and appearances from Rookie, too!

Honey Peanut Butter Rolls  I mean, really, who can resist buttery baked goods and cute pup pics? Not me – and I hope not you!

Honey Peanut Butter Rolls_close P.S. This is not a sponsored post; I just happen to love Peanut Butter & Co. products. If you haven’t checked them out, you should!

Recipe adapted from Peanut Butter & Co.

4.0 from 1 reviews
Honey Peanut Butter Rolls
 
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Makes 1 9" round loaf (24 small rolls)
Ingredients
Dough:
  • ⅓ cup milk (see notes)
  • ¼ cup water
  • 2¼ teaspoons active dry yeast
  • ¼ cup granulated sugar, divided
  • ¼ cup creamy honey peanut butter, like Peanut Butter & Co.'s The Bee's Knees
  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs
Filling and finish:
  • 3 tablespoons unsalted butter
  • 1 tablespoon creamy honey peanut butter, like Peanut Butter & Co.'s The Bee's Knees
  • ¼ cup brown sugar
  • 1 egg yolk beaten with 2 tablespoons milk
Instructions
Make the dough:
  1. In a large bowl, heat milk and water until warm - about 30 seconds in the microwave should do. Add the yeast and 1 tablespoon granulated sugar. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
  2. Add the remaining granulated sugar and the rest of the dough ingredients (peanut butter through eggs) to the milk mixture, stirring everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours.
Make the filling:
  1. While the dough rises, combine the butter and peanut butter in a small bowl. Microwave for 20-30 seconds until melted; stir until smooth.
Shape and bake the loaf:
  1. Grease a 9" springform pan.
  2. After the dough has risen, punch it down and divide into 8 equal pieces.
  3. Using a rolling pin, roll each piece of dough into a 7"x5" rectangle. Brush one side of the dough with filling and sprinkle with 1½ teaspoons brown sugar.
  4. Stack one rectangle on top of another and roll it up lengthwise into a long log; pinch seam to seal. Set aside and repeat with remaining pieces of dough for a total of 4 logs.
  5. Use a serrated knife and cut 1½" off the ends of each log. Then cut the middle section of each log into 4 V-shaped pieces; the point of the V should measure about ½" and the base should measure about 1½".
  6. Arrange the 8 end pieces, cut side down, in a circle in the middle of the springform pan. Arrange the V-shaped pieces, seam side down, in alternating directions so the point of one piece and then the base of the next piece face the center.
  7. Cover loaf with a clean kitchen towel and let rise until doubled in size, about 1 hour.
  8. About 15 minutes before dough has finished rising, preheat oven to 350 degrees.
  9. Brush top of loaf with egg wash and bake for 10 minutes. Reduce oven temperature to 320 degrees and bake for an additional 15-20 minutes until golden.
  10. Remove pan from the oven and brush top of loaf with remaining filling (microwave for 10-20 seconds if it has hardened). Let cool for 5 minutes and then remove ring and transfer loaf to a wire rack. Let cool slightly before serving.
Notes
I didn't have milk handy, so substituted ⅓ cup water and 2 tablespoons coconut cream. If you prefer to do the same, heat the water until hot, add the coconut cream and stir until dissolved; let cool slightly before using.

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