DOUGH
4 cups all-purpose flour (4 to 4 1/2 cups)
1/2 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1 cup milk
1/2 cup water
1/2 cup creamy peanut butter, at room temperature
FILLING
1 cup semisweet chocolate pieces (6 ounces)
1/4 cup creamy peanut butter
ICING
1 cup sifted powdered sugar
2 tablespoons creamy peanut butter or cocoa powder
1 tablespoon milk (1 to 2 tablespoons)
Servings: 12
1. To make dough: In large bowl, combine flour, sugar, undissolved yeast and salt. Heat milk and water until very warm (120º to 130ºF); stir into dry ingredients. Stir in peanut butter and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. To make filling: In small bowl, combine filling ingredients; blend well. Set aside.
3. To shape and fill: Divide dough in half; roll each to 14-inch circle. Cut each into 6 wedges; place filling, dividing evenly, at wide end of each wedge. Beginning at wide end, roll up tightly; curve to form crescent. Arrange six crescents, seam side down, spoke fashion, on greased large baking sheet. Pinch ends at center to seal. Repeat with remaining crescents on separate pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
4. Bake at 375ºF for 15 to 20 minutes or until done, switching position of pans halfway through baking for even browning. Remove from pans; cool on wire racks.
____________________
To Make Icing: In small bowl, combine icing ingredients; stir until smooth. Drizzle on rolls.
Yield: 12 Rolls
4 cups all-purpose flour (4 to 4 1/2 cups)
1/2 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1 cup milk
1/2 cup water
1/2 cup creamy peanut butter, at room temperature
FILLING
1 cup semisweet chocolate pieces (6 ounces)
1/4 cup creamy peanut butter
ICING
1 cup sifted powdered sugar
2 tablespoons creamy peanut butter or cocoa powder
1 tablespoon milk (1 to 2 tablespoons)
Servings: 12
1. To make dough: In large bowl, combine flour, sugar, undissolved yeast and salt. Heat milk and water until very warm (120º to 130ºF); stir into dry ingredients. Stir in peanut butter and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. To make filling: In small bowl, combine filling ingredients; blend well. Set aside.
3. To shape and fill: Divide dough in half; roll each to 14-inch circle. Cut each into 6 wedges; place filling, dividing evenly, at wide end of each wedge. Beginning at wide end, roll up tightly; curve to form crescent. Arrange six crescents, seam side down, spoke fashion, on greased large baking sheet. Pinch ends at center to seal. Repeat with remaining crescents on separate pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
4. Bake at 375ºF for 15 to 20 minutes or until done, switching position of pans halfway through baking for even browning. Remove from pans; cool on wire racks.
____________________
To Make Icing: In small bowl, combine icing ingredients; stir until smooth. Drizzle on rolls.
Yield: 12 Rolls
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