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Peanut Butter Fudge Rolls

In my opinion, there's no better way to start your day than with peanut butter fudge and guests here seem to agree, making this one of the most popular pastries at Moss Mountain Inn
A single batch will make twelve rolls that 
fit nicely in a 9 x 13 inch pan, but you can bake them in well greased 
jumbo muffin tins also. I use a buttermilk whole wheat pastry dough that seems to go well with all the peanut butter.  After all, with whole wheat they must be healthy, right? This is a high moisture dough and will form gluten well whether you knead it or not, its up to you.  Yum!

The Dough (12 rolls)

2 cups bread flour
1 1/2 cups whole wheat flour
3/4 Tbsp yeast (1 pkg)
3/4 Tbsp Kosher salt
1/4 cup buttermilk powder
1/4 cup sugar
1/4 cup melted butter
2 eggs, beaten

Place the flours, yeast, salt, buttermilk powder and sugar in a large bowl and stir together. Form a cup in the middle and add the eggs, butter and water and stir until smooth or knead 4-6 minutes. The dough should give the appearance of a moist shaggy mass.  Leave covered at room temperature for 2 hrs then refrigerate until ready to use.
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The Peanut Butter Filling

1/2 cup peanut butter
1/2 cup butter
1 tsp vanilla
1/4 cup milk
4 cups powdered sugar
Remove the pastry dough from the refrigerator and fold a few times.  Roll the dough out on a floured surface into a rectangle about 12 x 18 inches with the long side facing you.
Place the butter and peanut butter in a microwaveable bowl and microwave on high for about 90 seconds, stopping to stir halfway through. After 90 seconds, stir until smooth then stir in the vanilla and milk. Stir in the powdered sugar then microwave on high another 90 seconds, stirring halfway through.
Save half of the peanut butter filling back to use as topping. Using the other half of filling, spread the peanut butter fudge evenly over the pastry rectangle, coming to 1⁄2" of the edge. Allow the filling to sit on the rectangle a few minutes to firm up then roll the rectangle up from the long side to form an 18" long log. Cut the log crosswise into twelve 1 1⁄2" wide pieces and place in a 9 x 13" baking pan or jumbo muffin tins sprayed with nonstick spray. Cover and allow to rise at room temperature for 30-45 minutes or place in the refrigerator overnight.

The Bake

Remove the rolls from the refrigerator and preheat the oven to 425 degrees. Place the rolls in the oven and turn down to 375 degrees. Bake 28-30 minutes until the tops are browned, rotating halfway through baking if possible. Remove to a wire rack to cool. Spread the tops with the remaining peanut butter fudge and serve when just slightly warm.
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