Peanut Butter and Jelly Buns

Big and little boys might snitch a few…but who cares when they’re so easy to do?

Recipe from Blue Bonnet Margarine, Fleischmann’s, Planters

Peanut Butter and Jelly Buns

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CourseBread

CuisineAmerican

Ingredients Directions

Ingredients

  

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• 1/2 cup milk
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 1/4 cup Blue Bonnet Margarine (1/2 stick)
• 2 packages Fleischmann’s Active Yeast
• 1/2 cup warm water (105-115 degrees F.)
• 2 eggs beaten
• 4 1/2 cups unsifted flour (about)
• 6 tablespoons Blue Bonnet Margarine softened
• 1/4 cup Planters Creamy Peanut Butter
• 1/4 cup strawberry jelly jam or preserves

Directions

 

1. Scaled milk, stir in sugar, salt, 1/4 cup margarine. Cool to lukewarm. Dissolve yeast in warm water. Add milk mixture, eggs, half the flour. Beat until smooth. Mix in enough flour to make a soft dough. On floured board, knead dough until smooth and elastic, about 8 minutes.
2. Place dough in greased bowl, turning to grease top. Cover; let rise in warm draft-free place until doubled, about 1 hour. Punch down, turn onto floured board; divide in half.
3. Combine six tablespoons softened margarine with the creamy peanut butter. Mix well until smooth. Roll half the dough into 16×12-inch rectangle. Spread with half the peanut butter mixture. Spread with half the strawberry jelly. Roll up from 12-inch side; seal seams.
4. Cut 12 one-inch slices; place in greased 9-inch square pan, cut side up. Repeat with rest of dough and filling. Cover; let rise in warm draft free place until doubled, about 1 hour. Bake at 375 degrees F, 20 minutes or until done.

See Butterscotch Buns, too.