Makes 8
INGREDIENTS
DOUGH
1 c lukewarm milk
1 tsp dried yeast
3 ½ 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
THE DOUGH
Preheat the oven to 180°C.
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.
Using an electric mixer (or by hand), combine the flour, sugar, and salt. Stir until well combined.
Add the eggs and milk/yeast mixture. Mix until well combined. Then, add the peanut butter and mix on low until combined.
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.
Working on a lightly floured surface, fold the dough several times, then let it sit for 15 more minutes (covered).
THE FILLING
In a medium mixing bowl, combine all the ingredients and set aside.
Working on a well-floured surface, roll the dough into a rectangle (approximately 25cm x 40cm).
Spread the peanut butter filling evenly over the dough, then roll the dough into a cylinder.
Using a sharp knife, cut the dough into 8 pieces.
Place the cut rolls into your Ironclad Junior pans or skillet.
Bake the rolls for around 20 minutes, or until golden brown.
