Peanut Butter Roll

How To Make easy peanut butter roll. In a mixer bowl place the butter and vanilla.

Table Of Contents

• 1. Ingredients Peanut butter roll
• 2. Preparation Peanut butter roll
• 3. Ilustration Peanut butter roll Images

Ingredients

1. Combine frosting ingredients until smooth.
2. Stir in enough remaining flour to form a soft dough if necessary.
3. Roll up your bread with jelly turkey lettuce and tomato turkey and cheese etc.
4. Start with 3 tablespoons of milk.
5. Divide into two equal parts.
6. Cut each into 12 slices.
7. Bake at 375 for 20-25 minutes or until lightly brown.

Empty can of frosting into a bowl. Make sure that your dough can be rolled at this point if its too sticky or falling apart you may need to add more sugar re-shape it. Mix all ingredients to form dough. Sprinkle powdered sugar on your prep surface and the dough to keep it from sticking. Lift your beater or whisk straight up. Use these Peanut Butter Roll Ups as a technique so you can come up with tons of ideas to stick in the lunch box. Heat to 250 degrees F 120 degrees C or until a small amount of syrup dropped into cold water forms a rigid ball hard ball stage about 15 minutes. Roll out and spread butter on top.

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Step 5 Remove top wax paper and spread on peanut butter. Cover and let rise until doubled about 1 hour. Step 4 Roll out the ball thin. Add frosting mixture and knead until it reaches a. Grab a large bowl and mix the peanut butter and powdered sugar with a hand held mixer. Refrigerate for at least two hours. Place one piece of wax paper on work surface and make a. Sprinkle with chocolate chips.

Preparation And Explanation

1. Roll out the dough fill the peanut butter roll into a log. Spread peanut butter over the top of the dough.
2. While mixture is cooking beat egg whites until peaks form once syrup mixture is to the soft ball stage slowly pour over the egg whites in the mixer. Beat egg whites in a glass or metal bowl until stiff peaks form.
3. Cool in pans on wire. Repeat with the second half of the dough.
4. Roll out on wax paper with a rolling pin into a large oval. In a sauce pan mix sugar corn syrup water and salt to a boil stirring occasionally so that it does not stick bring to a soft ball stage or 115 degrees on a candy thermometer.
5. Chill the dough in the refrigerator for one hour. Dust the surface of the dough with additional sugar and use a rolling pin to roll dough out into a rectangle about 14 thick.
6. Mix on low speed until smooth. Sprinkle sugar on ball to keep from sticking.

Spread the peanut butter filling as evenly as possible over the rectangle making sure to reach to the sides so the outer rolls have enough filling. Add enough powdered sugar to make a soft dough a little on the sticky side. Pinch seam to seal. Remove the dough from the refrigerator and roll it our as thing as possible on wax paper. Roll tightly length wise. Spread 13 cup peanut butter to within 12 in. Leave a little space so that they can rise again. Using more powdered sugar sprinkle a large piece of wax paper.

For the dough mix together ½ cup mashed potatoes ½ cup softened butter 6 cups powdered sugar and 1 tsp vanilla extract. When yeast and milk mixture is bubbly stir it into the applesauce melted butter and peanut butter mixture. Transfer dough onto a clean lightly floured surface and knead until soft and smooth adding enough extra all-purpose flour up to 3 tablespoons to keep dough from sticking about 2. Slice into individual pieces and store in a candy tin in layers separated with wax paper. The filling isnt very spreadable with a knife so you can place it around the rectangle and smooth it with your hands. Add molasses 14 cup brown sugar egg oil cinnamon salt ginger cloves and 3 12 cups flour. Step 1 Mix soft butter and 1 box sugar and milk together with a fork. Spread a thin layer of peanut butter over entire thing.

Whip for a few seconds add the powdered sugar a cup full at a time mixing between each cup keep doing this until you get a dough texture. Make a sweet no-bake version.

Place in a greased bowl turning once to grease top. Roll dough into a log shape and use a knife or floss to cut ¼-12 inch rolls and place them in the pan. While the rolls are cooling make the glaze. In mixer bowl with dough hook dissolve yeast in warm milk and water. Serve the peanut butter rolls for a quick snack or with coffee or tea. In a medium bowl whisk together peanut butter confectioners sugar vanilla extract and 3 tablespoons of milk. Slowly add the milk to bring together into a frosting. Step 2 Pour a coating of sugar on a sheet of wax paper.

Roll it into a log. Step 3 Put another piece of wax paper over ball. Add wet ingredients into the dry ingredients and mix just until incorporated. Roll up jelly-roll style starting with a long side. If glaze is very thick add another tablespoon of milk. I was thinking of adding a few rice krispies outside as a crunchy new texture plus it will look like a real sushi. Combine jelly and lemon and spread on top. The possibilities are endless.

Make a sweet no-bake version. Whip for a few seconds add the powdered sugar a cup full at a time mixing between each cup keep doing this until you get a dough texture. Sprinkle sugar on ball to keep from sticking. Mix on low speed until smooth. Dust the surface of the dough with additional sugar and use a rolling pin to roll dough out into a rectangle about 14 thick. Chill the dough in the refrigerator for one hour. In a sauce pan mix sugar corn syrup water and salt to a boil stirring occasionally so that it does not stick bring to a soft ball stage or 115 degrees on a candy thermometer. Roll out on wax paper with a rolling pin into a large oval.

Repeat with the second half of the dough. Cool in pans on wire. Beat egg whites in a glass or metal bowl until stiff peaks form. While mixture is cooking beat egg whites until peaks form once syrup mixture is to the soft ball stage slowly pour over the egg whites in the mixer. Spread peanut butter over the top of the dough. Roll out the dough fill the peanut butter roll into a log. Bake at 375 for 20-25 minutes or until lightly brown. Cut each into 12 slices.

Divide into two equal parts. Start with 3 tablespoons of milk. Roll up your bread with jelly turkey lettuce and tomato turkey and cheese etc. Stir in enough remaining flour to form a soft dough if necessary. Combine frosting ingredients until smooth.