|Peanut Butter & Chocolate Rolls|
Makes 8 rolls. Dough can be prepared in all-size bread machines.
1/2 cup milk
1/3 cup water (70 to 80oF)
1/4 cup creamy peanut butter, at room temperature
1/2 teaspoon salt
2-1/4 cups bread flour
1/4 cup sugar
1-1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast
2 tablespoons granulated sugar
2 tablespoons creamy peanut butter
1/2 cup sifted powdered sugar
1 tablespoon creamy peanut butter
2 to 4 teaspoons milk
Hershey's chocolate syrup
|Measure dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.|
|When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll to 14-inch circle.|
|Cut into 6 wedges.|
|Spread the peanut butter and sprinkle the sugar, dividing evenly, at wide end of each wedge.|
|Beginning at wide end, roll up tightly; curve to form crescent. |
|Arrange crescents, seam side down, on greased large baking sheet. Pinch ends at center to seal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375oF for 15 to 20 minutes or until done. |
Remove from pan; cool on wire rack.
To make icing: In small bowl, combine icing ingredients except Hershey's chocolate syrup; stir until smooth.
|Drizzle peanut butter icing on rolls. Drizzle Hershey's chocolate syrup.|
Nutrition Information Per Serving:Serving size: 1 rollcalories 458; total fat 16g; saturated fat 5g; cholesterol 2mg; sodium 299mg; total carbohydrate 70g; dietary fiber 3g; protein 13g
Inday_adin has a different recipe here that she has tasted and recommends as well.