This looks like a good variation on caramel rolls.
kathleen
* Exported from MasterCook *
Crunchy Peanut Rolls
Recipe By : Fleischmann's Active Dry Yeast package, 2002
Serving Size : 18 Preparation Time :0:00
Categories : Breads Buns And Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup warm water -- (100 to 110F)
2 envelopes Active Dry Yeast
1/2 cup warm milk -- (100 to 110F)
1/2 cup butter or margarine -- softened
1/2 cup sugar
1 teaspoon salt
4 1/3 cups all-purpose flour
1 egg -- large
1 cup sugar
2 teaspoons ground cinnamon
2 tablespoons melted butter or margarine
***PEANUT-HONEY TOPPING***
1/3 cup firmly packed brown sugar
2/3 cup honey
1 1/2 cups coarsely roasted peanuts
Makes 18 rolls
Peanut-Honey Topping: Combine brown sugar and honey. Pour into 2 (9-inch)
round pans. Sprinkle with 1 1/2 cups coarsely roasted peanuts.
Place water in a large bowl. Sprinkle in yeast, stir until dissolved. Add
warm milk, 1/2 cup butter, 1/2 cup sugar, salt, and 1 1/2 cups flour, blend
well. Stir in egg and enough remaking flour la make a salt dough. Knead
on lightly floured surface until smooth and elastic, about 8 to 10
minutes. Place in greased bowl, turning to grease top. Cover; let sits in
warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; divide in half. On lightly floured surface, roll each
into 14 x 9-inch rectangle. Brush with melted butter. Mix 1 sugar and
cinnamon; sprinkle evenly over dough. Beginning at short and, roll up
tightly as for jelly roll. Pinch seams to seal. Cut into 1-inch slices;
place cut sides up in prepared pans. Cover; let the in warm, draft-he
place until doubled in size, about 40 minutes.
Bake at 350F for 25 to 30 minutes or until done. Remove from pans; cool on
wire rack.
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