My family requested chili at 4 o’clock in the afternoon! I usually like to cook chili all day. Either simmering on the back burner of the stove or in a crock pot. I always have some sort of bread when I cook chili. It’s not a stable at suppertime in our home but with chili, yeah, it is. Cornbread, garlic bread, white bread even. Surprisingly, this is great with a big bowl of chili! It’s hearty with a peanut butter taste that isn’t overwhelming. These make a great school lunch or snack after school. Just warm up and you have the taste of a peanut butter sandwich without the gooey mess.
Peanut Butter Yeast Rolls
- 4 to 4 1/2 cups all purpose flour
- 1/2 cup sugar
- 3 Tablespoons dry active yeast
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup water
- 1/2 cup peanut butter
Stir together 2 cups flour, 1/2 cup sugar, 3 Tablespoons yeast and 1 teaspoon salt. Set aside.
Heat milk and water to 110 degrees and pour into flour mixture.
Add peanut butter and stir, adding enough flour to make a soft dough.
Put dough on a well floured surface and knead, adding more flour as needed, for 4-6 minutes or until it is smooth and elastic. I used just shy of 4 cups.
Pat into a rectangle and cut into equal squares. Although, mine weren’t and usually never are. It’s just something that everyone tells you to do. ~wink~
Now, run over and preheat the oven to 350 degrees F and then..
Grease a 9×13 pan.
Put uneven, I mean, even pieces of cut dough on in pan. Let rise in a warm, draft free place until double in size, 30 – 45 minutes. I waited 30 and they were at the top of the pan. I had to get them in the oven before the storm came.
Once doubled in size, cook for 10 minutes, turn pan and cook another 7-10 until done and lightly brown on top. I can never really tell about bread being done. I took mine out when they were light brown and they were done at 18 minutes.
Eat them right away if you want the taste of a warm peanut butter sandwich. Oh, the microwave chili recipe will be posted soon.
PB&J on toasted Peanut Butter Yeast Roll…Yeah, It’s Good!