Makes 8
INGREDIENTS
DOUGH
1 c lukewarm milk
1 tsp dried yeast
3½ c plain flour
⅓ c sugar
½ tsp salt
2 large eggs
½ c smooth peanut butter
FILLING
½ c brown sugar
2 tsp ground cinnamon
½ c creamy peanut butter
3 Tbsp unsalted butter, melted
METHOD
For the dough:
1. Preheat the oven to 180°C.
2. Stir the yeast and a pinch of sugar into the lukewarm milk. Let it sit for 5-10 minutes, until a layer of foamy bubbles forms on top.
3. Using an electric mixer (or by hand), combine the flour, sugar, and salt. Stir until well combined.
4. Add the eggs and milk/yeast mixture. Mix until well combined. Then, add the peanut butter and mix on low until combined.
5. Place the dough in a bowl, cover it with a damp cloth, and let it sit in a warm place for 1 hour, or until the dough doubles in size.
6. Working on a lightly floured surface, fold the dough several times, then let it sit for 15 more minutes (covered).
For the filling:
1. In a medium mixing bowl, combine all the ingredients and set aside.
2. Working on a well-floured surface, roll the dough into a rectangle (approximately 25cm x 40cm).
3. Spread the peanut butter filling evenly over the dough, then roll the dough into a cylinder.
4. Using a sharp knife, cut the dough into 8 pieces.
5. Place the cut rolls into your Ironclad Junior pans or skillet.
6. Bake the rolls for around 20 minutes, or until golden brown.
