Peanut Butter and Jam Rolls

Peanut butter and Jam Rolls (Adapted from KAF)

For the dough

3 cups all-purpose flour - plus more as needed
2 teaspoons instant yeast
2 tablespoons granulated sugar
1/4 cup bakers dry milk
1/3 cup dried potato flakes
1 teaspoon salt
1/2 cup creamy peanut butter
1 large egg
1 1/4 cups water

For the filling

1/2 cup strawberry jam (or your favorite kind)
2 tablespoons arrowroot powder
1/2 cup peanut butter
1 tablespoon honey

For the glaze

2 tablespoons butter
1 tablespoon honey

To make the dough -

In a large mixing bowl, whisk together flour, yeast, sugar, dry milk, potato flakes and salt. Add in the peanut butter and beat together until it turns into a crumbly mixture.

In a medium bowl, whisk together water and egg. Add this to the peanut butter/flour mixture and beat until it comes together.

Turn dough out onto a lightly floured surface and knead until the dough is shiny and elastic - about 10 minutes. Add enough addition flour, if needed, to keep the dough from sticking to your hands - but you want it to stay tacky to the touch.

Place the dough into a large bowl lightly coated with nonstick spray - turning to coat. Cover and let rise until doubled - 1 to 2 hours.

To make the filling -

In a small bowl, combine jelly and arrowroot powder.

In a small bowl, combine peanut butter and honey.

To make the rolls -

Remove the dough from the bowl and divide into 16 equal pieces. Roll pieces into balls and flatten each to a 4" round.

Drop 1 1/2 teaspoonfuls each of the peanut butter and jelly filling onto the center of each round.

Gently pull one edge over to the other side and use a fork to seal. Move each to a parchment lined baking sheet. Cover and let them rise until puffy - but not doubled in size - about 1 to 1 1/2 hours depending on the room temperature.

While they rise, preheat the oven to 375

Place baking sheets in the oven and cook until golden brown - about 10-15 minutes. Remove and let cool slightly.

To make the glaze -

In a small saucepan, add butter and honey - melt together over low heat. Brush this mixture over the warm rolls and let cool a bit more as the inside gets quite hot during baking!

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