This weeks bread recipe is for a batch of peanut butter and jelly rolls, its something a little different but the combination and balance make these rolls work really well.
These rolls were the accidental creation… I was trying to use up the odds and end I had in the cupboard and magically, I came up with these stunning rolls. I know they aren’t the best looking but trust me, they are super tasty!
If you like cinnamon rolls or Chelsea buns, then you might like these – seeing as they are the perfect alternative to either of them. They’re not the most seasonal baked treat, I’m aware but hey, they are packed with flavour and delicious – what more could you ask for really?
Anyway, let’s get started, shall we?
500g Strong white bread flour.
50g Fresh yeast.
75g Granulated sugar.
15g Milk powder.
175ml Water (Luke warm).
Peanut Butter Filling:
150-200g Light brown sugar.
20g Ground cinnamon.
Strawberry Jam (the amount will vary on how much you’d like, I used a fair amount to balance out the ratio roughly compared to the peanut butter).
Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all of your ingredients, lining a 9×13 inch deep sided baking tin with parchment paper and get any equipment you may need ready, such as a stand mixer (or mixing bowl) and spatulas.
I like to start with the dough. To make the dough you’ll want to start with taking a mixing bowl and place in the bread flour and salt, giving them a brief mix just to combine the two.
Then place the remaining ingredients into the bowl and mix them all together on a low speed to start with (for 2 minted approx), working your way to a high speed (for 6 minutes) until a dough has formed. The dough should be soft, if it’s sticky, don’t worry too much, we should be able to fix this in a little bit.
Flour the work surface with a generous amount of bread flour and place the dough onto it. Knead the dough until the dough is smooth and elasticated. This may take some time, but the dough will become easier to work with as some of that flour is incorporated.
Place the dough into the lightly oiled bowl, cover the bowl with cling-film and allow to proof until the dough has doubled in size, for me this is usually about an hour but depending on the climate where you live this time may require adjusting.
While the dough is proving, you can make the peanut butter filling. Into a bowl, place the butter, light brown sugar, ground cinnamon and peanut butter into a mixing bowl.
Whisk all of the ingredients together until they are all well combined, they should come together and form a peanut butter coloured spreadable paste.
Once the dough has completed its first proof, you’ll want to generously flour your worktop and place the dough onto it. You can then knock the dough back, this is just the process of removing the gases that had built up during the first proof.
Now the dough has been knocked back, bring the dough into a ball shape and start to roll the dough out using a rolling pin. The dough may resist being rolled out, this is a sign that the gluten has formed, this is a good sign. You’ll want to roll the dough out to a rectangle with the rough dimensions of 25cm x 45cm.
Take the peanut butter filling and spread it all over the dough, until you have a generous and level amount spread on the dough.
Take the long side of dough (the one nearest you) and start to roll it up. Start by rolling around 2cm of the dough into the first roll and then just continue the rolling until you’ve fully rolled the dough. Make sure that you keep each roll of the dough tight (ensuring the seem is on the bottom of the dough.
Slice the dough at around 1 inch increments, they’ll be your individual
Place the rolls into a deep sided tray, I used my trusty Nordic Ware 9×13 baking tray (this is not an affiliate link, it’s a link to the exact one I have). Cover the tray with cling film and allow to double in size. Prove for around 30-45 minutes – these rolls will batch while baking, this is normal.
While the rolls are having the second proof, you can go ahead and preheat your oven to 180˚c/350˚f. Once your rolls have proofed up nicely, you can remove the clingfilm from on top of the dough and place into the preheated oven and bake for 30-35 minutes (they should be a golden brown colour).
Now that the peanut butter rolls are baked, remove from the oven and allow to cool down, almost fully before you finish them off.
Once they’re almost cooled down, you can the dollop the strawberry jam on top of each of the rolls and spread it all out until you have a good coverage of jam over the rolls.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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