Peanut Butter Rolls Recipes

Steps:

• Mix sugar, corn syrup, and water together in a deep pan; bring to a boil. 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.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Slowly pour sugar mixture over egg whites while beating with an electric mixer. Beat until candy clings to a spoon and loses some of its shine. Spread candy mixture onto a sheet of waxed paper; sprinkle with confectioners' sugar. Generously spread peanut butter over candy mixture. Roll candy into one large roll; cut into 2 rolls. Slice each roll into desired pieces.

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!

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.

Steps:

• Cook sugar, Karo syrup and water without stirring, until the mixture forms a soft ball (235° F) when dropped in cold water or you have a 6-inch strand when spoon is lifted out of hot syrup.
• Have egg whites beaten; very slowly pour hot syrup into the whites while continuously beating at the same time.
• Continue beating until you can hardly turn the mixture by hand and it loses its gloss.
• Quickly spread on buttered and powdered sugar-dusted surface.
• Roll with roller carefully and spread peanut butter that has been softened by setting the jar in a pan of hot water.
• After spreading the peanut butter on the candy, roll and slice.
• The white candy can be colored green while beating for a pretty look for Christmas.

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.

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.

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, dissolve yeast in warm water.
• Let stand approx.
• 5 minutes.
• Add cake mix, 1 cup flour, eggs, oil and salt.
• Beat well.
• Stir in remaining flour until a soft dough forms.
• Knead the dough on a well-floured surface until it becomes smooth and elastic (approx. 5 minutes).
• Place the dough in a greased bowl.
• Turn the dough in the bowl so the entire dough is coated.
• Let it rise until doubled in size (approximately 45 minutes).
• Punch the dough down and divide it in half.
• Roll out each section and spread the peanut butter over each.
• Sprinkle each section with brown sugar and cinnamon.
• Roll the sections and cut into 1 1/2 in.
• pieces.
• Place the rolls into greased baking pans, and rise until doubled in size.
• Bake at 350 degrees for 25-35 minutes.
• Frosting: Beat butter and peanut butter until fluffy.
• Slowly beat in 1/2 the sugar.
• Mix in 1/3 cup milk.
• Beat in remaining sugar.
• Slowly add milk until the frosting is a desired consistency.
• When rolls come out of the oven, frost and enjoy!

Steps:

• 1. First beat the 3 egg whites until stiff. Next 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, egg whites, and peanut butter in a large pot and boil. Stirring continuously, 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 working surface and roll thin (powder sugar your roller) Spread a thin layer of peanut butter. Roll up and cut. (Cut the pieces using a piece of thread to keep its form and layers).

Steps:

• Preheat oven to 350°. Line 2 greased 15x10x1-in. baking pans with parchment., In a large bowl, combine cake mix, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans., Bake 12-14 minutes or until cakes spring back when lightly touched. Cool 5 minutes. Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up each cake in the towel jelly-roll style, starting with a short side. Cool completely on wire racks., In a small bowl, whisk cream and pudding mix until thickened; whisk in peanut butter. Fold in whipped topping and chocolate chips. Unroll cakes; spread half the filling over each to within 1/2 in. of edges. Roll up again, without towels. Place on serving platters, seam sides down. Refrigerate, covered, at least 3 hours before serving. If desired, sprinkle with cocoa.