Peanut butter and jam twists

40 Rolls

Ingredients

Quantity Ingredient
½ cup Milk
½ cup Sugar
1½ teaspoon Salt
¼ cup Butter (well, it calls for Fleischmann's margarine)
½ cup Warm water
2 packs Yeast (Fleischmann's, of course)
2 Eggs
4½ cup Unsifted flour (up to 5)
¾ cup Planters Creamy peanut butter
¾ cup Peach jam or preserves
6 tablespoons Fleischmann's margarine

Directions

I have an ancient "Bake-it-Easy Yeast book" (actually, more of a pamphlet) from Fleischmann's with a recipe for Peanut Butter and Jam Twists, which may be the peanut butter braid recipe someone wanted. I've never made it, but it sounds interesting. By the way, the Fleischmann's recipes are generally excellent, especially the challah and Italian breads.

Scald milk; stir in sugar, salt and ¼ cup Fleischmann's margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture, eggs, and 3 cups flour; beat until smooth. Add enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled (1 hour).

Meanwhile, prepare filling. Combine peanut butter, peach jam, and 6 tablespoons softened margarine. Beat until smooth; set aside.

Punch dough down; divide in half. Roll each half into a 12x15 inch rectangle. Cut each rectangle into twenty 3-inch squares. Place about 2 teaspoons of filling in the center of each square. Overlap two opposite corners; seal tightly. Place on greased baking sheets. Let rise until doubled (1 hour).

Bake at 375 about 15 minutes. Cool on wire racks.

Posted to Digest bread-bakers.v097.n015 by "Bobbi Terkowitz" <bterk@...> on Feb 21, 1997.

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