"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

My Blogs

KUSINA | TAHANAN | HARDIN | PAGMUMUNI-MUNI | MGA ANAKIS | HARCOMBE DIET JOURNEY

Baking & Cooking

Please use this search engine or the labels at the lower left side to look for a recipe. Thanks!

Thursday, June 15, 2006

Peanut Butter &Peanut Chocolate Rolls

Peanut Butter & Chocolate Rolls
Manang's Note: This recipe reminds me so much of a Philippine roll which could be bought in any bakery there. I am referring to the "Spanish bread" which makes use of margarine mixed with sugar as filling, then breadcrumbs to roll the pieces on prior to laying them on the baking sheet (pretty much like pan de sal). This recipe is from breadworld.com but I revised this in that I did not arrange the rolls in a spoke fashion, and I replaced the chocolate chips with granulated sugar because I had none at the time, then just used the Hershey's chocolate syrup to drizzle on top in addition to the peanut butter icing. The below nutritional information is for the original recipe. My children loved this, and my husband liked it as well.


Makes 8 rolls. Dough can be prepared in all-size bread machines.

Dough
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

Filling
2 tablespoons granulated sugar
2 tablespoons creamy peanut butter

Icing

1/2 cup sifted powdered sugar
1 tablespoon creamy peanut butter
2 to 4 teaspoons milk

Hershey's chocolate syrup



Directions
Photos Procedure
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.
Follow Me on Pinterest

No comments:

Post a Comment

If you ask a question in the comments and want to receive email for my answer, please click on the option to notify you by email before you hit submit.
If you like my recipes, please subscribe to Kusina ni Manang, at paki-klik lang po some gugel adverts. Salamat!

Related Posts

LinkWithin Related Stories Widget for Blogs