Peanut Butter Rolls
Yield
16 rollsPrep
25 minCook
15 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
yeast, compressed
|
* |
| ¼ | cup |
water
lukewarm |
|
| 1 | cup |
milk
scalded |
|
| ½ | cup |
peanut butter
|
|
| 2 | large |
eggs
well beaten |
|
| 3 1/4-4 | cups |
all-purpose flour
|
|
| ¼ | cup |
vegetable shortening
melted |
*
|
| ¼ | cup |
sugar
|
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
yeast, compressed
|
* |
| 59 | ml |
water
lukewarm |
|
| 237 | ml |
milk
scalded |
|
| 118 | ml |
peanut butter
|
|
| 2 | large |
eggs
well beaten |
|
|
all-purpose flour
|
|
||
| 59 | ml |
vegetable shortening
melted |
*
|
| 59 | ml |
sugar
|
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
nutmeg
|
|
Directions
Soften yeast in water.
Add milk, sugar, salt, shortening, eggs, nutmeg, and peanut butter.
Beat well. Add flour to make a dough barely stiff enough to be kneaded.
Knead until smooth on lightly floured board. Cover and let rise until double in bulk; work down.
Form into rolls. Place on well-oiled baking sheet.
Cover and let rise until treble in bulk. Bake in hot oven (450? F) about 15 minutes.
