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!
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
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
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Recipes
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3 Bake
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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
Submitted to Susan's YeastSpotting blog at www.wildyeastblog.com |
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