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This recipe is just for kids -- or those of you who're still kids at heart. These soft rolls stuffed with peanut butter and jelly were a big hit with our taste-testers, some of whom are under 12, and some (way) over 21. For a neat alternative, skip the filling, form the dough into many small balls and arrange them in a loaf pan -- voila, a fun peanut butter "bubble" loaf! Either way you make it don't forget the sweet glaze at the end; it adds just the right finishing touch.
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast
2 tablespoons (7/8 ounce) sugar
1/4 cup (1 1/4 ounces) Baker's Special Dry Milk or non-instant nonfat dry milk
1/4 cup (1 1/2 ounces) potato flour OR 1/3 cup dried potato flakes
1 teaspoon salt
1/2 cup (5 1/4 ounces) smooth peanut butter
1 large egg
1 1/4 cups (10 ounces) water
1/2 cup (5 1/2 ounces) grape jelly
2 tablespoons (3/8 ounce) Instant ClearJel(r) powder (optional)
1/2 cup (5 1/4 ounces) peanut butter (creamy or crunchy)
1 tablespoon honey (optional)
2 tablespoons (1 ounce) butter
1 tablespoon honey
Manual/Mixer Method: In a large mixing bowl, or the bowl of an electric mixer, combine all of the dry ingredients, then mix in the peanut butter; the mixture will be crumbly, like pie crust dough before you add the water. In a separate bowl, beat the egg and water together, then pour it into the flour mixture. Mix and knead the dough until it becomes shiny and elastic; this will take about 10 minutes by hand, 5 minutes by mixer. Put the dough into a greased bowl, turn to coat, and set it aside to rise for about 1 to 2 hours, or until it's doubled in size.
Bread Machine Method: Place all of the dough ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency as necessary with additional flour or water; it should be shiny and elastic. Allow the machine to complete its cycle.
Filling: While the dough is rising, make the filling. Combine the jelly and Instant Clearjel(r), mixing till smooth. You can leave out the ClearJel, but the jelly is much more likely to seep out of the rolls if you do. In a separate bowl, combine the peanut butter and honey, mixing till smooth. Set them both aside.
Assembly: Turn the risen dough out onto a lightly floured or lightly greased work surface. Divide the dough into 16 pieces, about 2 to 2 1/2 ounces each (about the size of a Ping-Pong ball), and roll them into balls. Flatten each ball into a 4-inch round.
Drop 1 1/2 teaspoonfuls each of the peanut butter filling and jelly filling onto the center of each round. Fold the edges of the rounds over the filling to create half-moon shapes, and crimp to seal. Place the rolls on lightly greased or parchment-lined baking sheets. Cover them and let them rise for 1 to 2 hours, or until they're puffy but not doubled in size.
Baking: Bake the rolls in a preheated 375°F oven for 12 to 15 minutes, till they're golden brown. Remove them from the oven, and let them cool a bit before glazing.
Glaze: Melt the butter with the honey in a small saucepan set over low heat, or in the microwave. Lightly brush the glaze over the rolls while they're still warm. CAUTION: Let the rolls cool for at least 30 minutes before serving -- the peanut butter and jelly will be hot! Yield: 16 rolls.
To Make A Bubble Loaf: Prepare the dough through its first rise, then divide it into 30 1-inch balls. Pile the balls into two lightly greased 8 1/2 x 4 1/2-inch loaf pans to form a "lumpy" loaves. Cover the pans with greased plastic wrap and let the loaves rise for 1 to 2 hours, or until they've doubled in size. Bake them in a preheated 350°F oven for 25 to 30 minutes, or until an instant-read thermometer inserted into the center reads 190°F. Follow the previous glazing instructions; glaze after loaves have cooled a bit. Yield: Two bubble loaves.
Nutrition information per serving (1 glazed roll, 78g): 251 cal, 10g fat, 8g protein, 24g complex carbohydrates, 11g sugar, 2g dietary fiber, 18mg cholesterol, 227mg sodium, 233mg potassium, 31RE vitamin A, 1mg vitamin C, 2mg iron, 32mg calcium, 108mg phosphorus.
Nutrition information per serving (1/2-inch slice of loaf, 59g): 172 cal, 6g fat, 6g protein, 21g complex carbohydrates, 4g sugar, 1g dietary fiber, 18mg cholesterol, 188mg sodium, 176mg potassium, 31RE vitamin A, 1mg vitamin C, 2mg iron, 31mg calcium, 84mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 2, Winter 2001 issue.