90 MINUTE ROLLS
Make and share this 90 Minute Rolls recipe from Food.com.
Provided by startnover
Categories Yeast Breads
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve yeast in water and add all other ingredients and mix well.
- Let rise 20 minutes.
- Shape into rolls.
- Let rise 30 minutes.
- Bake 15 minutes at 425°.
- You may need more flour to make the dough the right consistency (should be only slightly sticky, spray your hands with Pam and dough will not stick to your hands).
PEANUT BUTTER ROLLS
Reach for this recipe when you're looking for a change from typical cinnamon rolls. The unique combination of confectioners' sugar, peanut butter and coffee in the frosting is finger-licking good.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt, eggs and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 14x9-in. rectangle. Spread 1/3 cup peanut butter to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13x9-in. baking pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 20-25 minutes or until lightly brown. Combine frosting ingredients until smooth; frost warm rolls. Cool in pans on wire racks.
Nutrition Facts :
CHOCOLATE PEANUT BUTTER AND JELLY ROLLS
Steps:
- For the cake: Heat the oven to 375 degrees F. Line two 9 1/2-by-14-inch jelly-roll pans with parchment paper, leaving 1 inch of paper hanging over on all sides (this will help you lift the cakes out of the pan after baking). In the bowl of a stand mixer fitted with the whisk attachment, whip the yolks and 1 cup of the sugar on medium speed until the mixture is thick and fluffy, 3 to 4 minutes. Add the vanilla and mix for 1 minute. Scrape into a medium mixing bowl and set aside. Wash the stand mixer bowl and whisk very well (even the smallest amount of yolk will prevent the whites from whipping properly). Put the whites and salt in the mixer bowl whisk at medium speed until he whites become frothy. Slowly add the remaining 1/2 cup plus 2 tablespoons sugar. Increase the speed to high and whip until the whites become glossy and almost firm (the whites should not become dry). Remove the bowl from the mixer. Sift the cocoa over the egg yolk mixture and gently fold in one-third of the whites (this will help to prevent overmixing). Add the remaining whites and carefully fold until there are no visible streaks of white. Divide the batter between the two pans. Smooth the batter evenly with an offset spatula. Bake the cakes just until they have risen and feel like soft marshmallows, 8 to 10 minutes. Transfer the pans to wire racks and let the cakes cool to room temperature. Chill the cakes until cold, about 30 minutes. While the cakes are cooling, prepare the buttercream. For the peanut buttercream: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and peanut butter on medium speed until fluffy, about 2 minutes. Turn the speed to low, add the confectioners' sugar, salt and vanilla and mix for another 2 minutes. Add the cream, turn the speed to high, and beat for 1 minute. Cover and set aside. When cooled, remove the cakes from the refrigerator. Gently lift one cake from the pan, using the overhanging parchment as handles, and place it on a cutting board. Carefully separate the paper from the cake. Lay a piece of parchment on top of the cake and quickly flip the cake over. Remove the parchment and replace with a clean sheet of parchment. With a rolling pin, firmly roll over the cake to even it out and thin it out. Trim each cake to a 12-by-9-inch rectangle. Place in the freezer for 15 to 20 minutes; this firms it up, and if the cake is stuck to the parchment this allows you to flip one more time to release the paper. Repeat with the remaining cake. Spread a thin layer of jelly over the surface of both cakes. Divide the buttercream between the cakes and spread it evenly over the jelly, leaving a border at the top of one long side. (The rolls look best when the cake layer and buttercream layer are the same thickness.) Begin rolling up the cakes, one at a time, starting at a long side. The first roll is the most important-keep it tight. Continue rolling toward the top. It's best to go slowly and carefully. When you completed rolling a cake into a log, place it in the center of a new sheet of parchment. Take the paper above the roll and cover the roll with a little overlap. Now take a flat-edge utensil, like a bench scraper or a long spatula, and force it underneath the roll and push tight. This helps fill in any air pockets in the roll. Chill the rolls 15 to 20 minutes or overnight before cutting them; the colder, the better. For the chocolate shell: Put the chopped chocolate in a heatproof bowl and set it over a pan with 3 inches of simmering water. When the chocolate is completely melted, stir in the butter and oil. Set aside in a warm place.
- Remove the paper from the rolls. With a sharp knife, cut each roll into 6 even pieces; each will be about 2 inches wide. Place a screen over a sheet pan to allow excess chocolate to drip off. Working with one piece at a time, place a piece into the chocolate shell. Flip the piece over using a fork. Lift it out of the chocolate and tap off excess chocolate before setting it on the screen. Continue until each roll is completely coated. Move each roll slightly on the screen during drying so it doesn't stick. Once dry, carefully lift off the rolls and arrange them on a sheet pan. The rolls can be eaten right away or refrigerated, covered, for up to 4 days. Let them come to room temperature before serving.
90 MINUTE PEANUT BUTTER ROLLS
I found this on a package of Fleischmann's RapidRise Yeast in answer to a request from the boards. Looks great.
Provided by Mysterygirl
Categories Yeast Breads
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- In a large mixing bowl, combine 1 C flour, sugar, undissolved yeast and salt.
- Heat milk, water and peanut butter until warm- about 120-130°F.
- Gradually add to dry ingredients.
- Beat for 2 minutes at medium speed by electric mixer.
- Add egg and 1/2 C flour, beat 2 minutes at high speed.
- Stir in enough remaining flour, by hand to make a soft dough.
- Knead on light floured surface until smooth and elastic- about 8- 10 minutes.
- Combine peanut butter filling ingredients until smooth.
- Cover and let rest 10 minutes.
- Divide dough into 2 equal portions.
- Roll each half to 14 x 8 inch rectangle.
- Spread with filling.
- Roll up tightly from long side, pinching the seam to seal.
- Cut into 8 equal pieces.
- Place cut side up in each of 2 greased 9 inch round cake pans.
- Cover and let rise in warm draft-free place until double in size- about 45 minutes.
- Bake at 375°F for 20- 25 minutes or until done.
- Remove from pans and cool on a wire rack.
- Melt chocolate glaze ingredients together, stirring until smooth.
- Drizzle over rolls.
- Sprinkle with chopped peanuts.
Nutrition Facts : Calories 347.7, Fat 16.3, SaturatedFat 5.3, Cholesterol 34.8, Sodium 340.3, Carbohydrate 42, Fiber 3.1, Sugar 9.3, Protein 11.4
90-MINUTE DINNER ROLLS
Reba Erickson, Edwardsville, Kansas
Provided by Taste of Home
Time 55m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine 3/4 cup flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120° -130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes., Divide dough into 12 pieces; shape each piece into a roll. Arrange in a greased 9-in. round baking pan. Cover and let rise until doubled, about 35 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 109 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 123mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER ROLL
This is an old favorite. It is a nice addition to a cookie tray. Although the instructions say to form it into a roll, I have made it as a square in an 8x8-inch pan as well.
Provided by GaylaV
Categories Dessert
Time 10m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Put the first three ingredients into a saucepan and bring to a boil. Boil for about 1 minute. Be careful not to burn.
- Stir the cereals into the above mixture.
- Form into a long roll (grease your hands).
- Cut pieces about 1/2 inch to serve.
- Enjoy!
Nutrition Facts : Calories 151.5, Fat 5.5, SaturatedFat 1.1, Sodium 92.2, Carbohydrate 24.9, Fiber 0.7, Sugar 13.7, Protein 3
MOMS PEANUT BUTTER ROLL
This is a recipe handed down through my family from generations, it seems only people from Kentucky seem to know what Peanut butter roll is.
Provided by jlgiller
Categories Candy
Time 40m
Yield 24 slices, 24 serving(s)
Number Of Ingredients 8
Steps:
- 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. 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. Add vanilla, This is when your kitchen aid is your best friend. Continue mixing until the shinny look is no longer on the mixture and has cooled some. Place wax paper out and put some conf sugar on the paper, place the mixture on the was paper and roll out with a rolling pin into a rectangle, spread peanut butter on the white mixture, use the edge of the wax paper to roll into a long roll, allow to cool some more then slice.
Nutrition Facts : Calories 192.4, Fat 5.4, SaturatedFat 1.1, Sodium 67.5, Carbohydrate 35.1, Fiber 0.6, Sugar 30.3, Protein 3.1
OLD FASHION PEANUT BUTTER ROLL
Make and share this Old Fashion Peanut Butter Roll recipe from Food.com.
Provided by Mom of Cameron
Categories Candy
Time 30m
Yield 1 roll
Number Of Ingredients 5
Steps:
- First beat 3 egg whites until stiff.
- Prepare the surface to roll out the candy. Cover the surface with wax paper and spread a thick layer of powdered sugar.
- Next mix all ingredients except vanilla in a large pot and boil. Stirring continously, until ball forms. (Like when making fudge or candies) the ball should be hard and have a soft crack. Add vanilla.
- Slowly pour the mixture over the egg whites while mixing with a blender the whole time. Continue to mix until the candy has cooled and resembles the texture of marshmallow cream.
- Pour onto powdered sugar and roll thin.
- Spread a thin layer of peanut butter.
- Roll up and cut. ( cut the pieces using a piece of thread to keep it's form and layers).
Nutrition Facts : Calories 2434.1, Fat 0.2, Sodium 176.4, Carbohydrate 619, Sugar 541.1, Protein 10.8
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- Mix 3/4 cup of flour, sugar, salt and yeast together in the mixing bowl of a stand mixer fitted with the paddle attachment.
- Combine the milk, water and butter in a 2-cup measuring cup and microwave in short intervals until it reaches 105 to 110°F degrees on an instant read thermometer. With the mixer set on low speed, gradually add the warm milk mixture to the flour. Increase the speed to medium and blend for 2 minutes. Add 1/4 cup of flour and beat on medium-high for another two minutes. Add the remaining 1 cup of flour and replace the paddle attachment with the dough hook. Blend on low until the dough comes together and cleans the sides of the bowl. Add an additional tablespoon of flour if needed but do not exceed 1/4 cup or 4 tablespoons. Knead for about 4-5 minutes until a soft, but slightly sticky dough is formed.
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