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 peanut butter, at room temperature
1 egg, beaten with
1 tablespoon water
Chopped peanuts and/or sugar, optional
16 peanut or date pieces
Servings: 8
1. In large bowl, combine 2 cups flour, 1/2 cup 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 on floured surface 10 minutes.
2. Grease two large baking sheets. Divide dough into eight equal pieces. To make one turtle from each piece: Reserve 1/4 dough. Shape remaining dough into smooth ball for body. Place on greased baking sheet. Divide reserved dough in half.
3. From one half, pinch off small piece and roll to small rope for tail; form remaining piece into oblong head. Place head and tail partially under body in appropriate places; pinch to seal. Divide remaining half into four equal pieces. Form into 2-inch ropes for legs; place partially under body in appropriate places. Repeat with remaining dough to make eight turtles. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
4. With scissors, make four snips (1/8-inch deep), in crisscross fashion, across body to mark shell. Make two small cuts at end of each leg to web feet.
5. Brush turtles with egg mixture and sprinkle body with peanuts and/or sugar, if desired. Insert two peanut pieces in each head for eyes. Bake at 375ºF for 15 to 20 minutes or until done. Remove from sheets; cool on wire racks.
Yield: 8 Rolls
1/2 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1 cup milk
1/2 cup water
1/2 cup peanut butter, at room temperature
1 egg, beaten with
1 tablespoon water
Chopped peanuts and/or sugar, optional
16 peanut or date pieces
Servings: 8
1. In large bowl, combine 2 cups flour, 1/2 cup 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 on floured surface 10 minutes.
2. Grease two large baking sheets. Divide dough into eight equal pieces. To make one turtle from each piece: Reserve 1/4 dough. Shape remaining dough into smooth ball for body. Place on greased baking sheet. Divide reserved dough in half.
3. From one half, pinch off small piece and roll to small rope for tail; form remaining piece into oblong head. Place head and tail partially under body in appropriate places; pinch to seal. Divide remaining half into four equal pieces. Form into 2-inch ropes for legs; place partially under body in appropriate places. Repeat with remaining dough to make eight turtles. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
4. With scissors, make four snips (1/8-inch deep), in crisscross fashion, across body to mark shell. Make two small cuts at end of each leg to web feet.
5. Brush turtles with egg mixture and sprinkle body with peanuts and/or sugar, if desired. Insert two peanut pieces in each head for eyes. Bake at 375ºF for 15 to 20 minutes or until done. Remove from sheets; cool on wire racks.
Yield: 8 Rolls
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