Honey Peanut Butter Rolls
 
 
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.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/honey-peanut-butter-rolls/