These Peanut Butter and Jam Rolls begin by making a bread dough that is flavored with peanut butter. Besides the peanut butter, baker's dry milk and potato flakes are mixed with the flour to make this dough very smooth and results in a light ultra-soft roll. Once the dough has risen, it is divided into 16 pieces and rolled into balls. These are then flattened and ready to be filled.
Strawberry jam is the first filling - I mixed this with arrowroot to help it thicken and stay inside the rolls - you can omit this, but the filling is likely to spill out while baking. Creamy peanut butter, mixed with a touch of honey, sits beside the jam and then one edge of the dough is folded over to the other side to create a half circle. Using a fork, these are then crimped to seal the edges and left to rise again until puffy. If any of the jelly is squished out when you crimp, just be prepared for a little of the filling to leak out - it won't run everywhere because of the arrowroot, but it is sticky.After being baked until golden, a rich shiny glaze made from butter melted with a little more honey is brushed over the rolls. Be sure to let these cool before digging in, the inside filling stays quite hot for at least 20 minutes after they come out. This was such a fun and different way to enjoy a PB and J sandwich! While you could certainly use grape jelly, I encourage you to branch out and try other jams/jellies to add a different twist! I didn't notice it at first, but Jeff did make a passing comment that they kind of look a lot like clams!
Peanut Butter and Jam Rolls