1 Mix
2 Proof
Sure, there are three
steps, but the first step is
easy and the last two
steps don't require any
work at all!
Artisan Breads 1..2..3..
Make artisan breads in 3 easy steps.  Its fast, fun, and easy, any way you slice it!
“Baking is a relaxed art.  There is
no step in the bread making
process that cannot, in some
way, be delayed or moved ahead
just a bit to make it more
convenient to fit into a busy
schedule.”  -Bernard Clayton Jr.
in The Breads of France
Recipes
3 Bake
Tips and Techniques
October 9, 2012

Peanut Butter Fudge Rolls



















If I was stuck on a desert island and could have only one food, I
think it would be peanut butter fudge.  With that in mind I came up
with this peanut butter fudge roll recipe that is a favorite of my wife
Chris and the folks at work.  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.  Any of my pastry doughs should be fine to
use, the batch pictured was made with my whole wheat pastry
dough.  After all, with whole wheat they must be healthy, right?  Also,
the rolls pictured are made with the optional peanut butter fudge
topping.  Yum!




















Remove the pastry dough from the refrigerator and fold a few times.  
Divide the dough in two if making a double batch and proceed as
below with each half.  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 45 (single batch) to 90 seconds
(double batch).  Stir until smooth then stir in the vanilla and milk.  
Stir in the powdered sugar then microwave on high another 45-90
seconds.






















Spread the peanut butter fudge filling evenly over the pastry
rectangle, coming to ½” 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 ½” 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.





















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 24-28 minutes until the tops are browned, rotating halfway
through baking if possible.  Remove to a wire rack to cool.  Serve
when just slightly warm.

Optional Toppings

  • Peanut Butter chips: About 5 minutes prior to the end of
    baking, remove the rolls from the oven and sprinkle with ½
    cup peanut butter chips.  Return to the oven and complete
    baking.
  • Peanut Butter Fudge Topping:  After removing the rolls from
    the oven make another single batch of filling as described
    above.  Spread thickly onto the cooling rolls (rolls are pictured
    below with the peanut butter fudge topping).

Submitted to Susan's YeastSpotting blog at
www.wildyeastblog.com
Double Batch (24
rolls)
Ingredient
Single Batch (12
rolls)
Double batch pastry
dough
Pastry dough
Single batch pastry
dough
1/2 cup, 130 g
Peanut butter
1/4 cup, 65 g
1/2 cup, 113 g
Butter
1/4 cup, 56 g
1 tsp
Vanilla
1/2 tsp
1/4 cup, 61 g
Milk
2 Tbsp, 31 g
4 cups, 500 g
Powdered sugar
2 cups, 250 g