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Friday, January 9, 2015

Peanut Butter Rolls

A lovely bread recipe that is easy to make.
You can replace the filling ingredients with crunchy peanut butter but mine is a more healthier version and very aromatic as I blend and mix my own.
Verdict - soft, moist, fluffy and tasty bread rolls.  The dough is soft but not sticky like the texture for pau dough and easy to handle.  These rolls stay soft and moist the next day even without brushing with melted butter after baking.
Ingredients for Filling
100 gm toasted peanuts
1 tbsp corn oil
30 gm castor sugar
1/4-1/2 tsp salt
  • Ground toasted peanuts until crunchy.  Remove about 1 tablespoon then add in the balance ingredients.  Continue to grind until paste is soft and fine.
  • Remove and mix in the coarse peanut bits.  Set aside.
Ingredients for Dough [Dough weighs 600 gm]
[makes 16 rolls and use 7 inch lined square tin]
250 gm bread flour
50 gm plain flour
1/2 tsp salt
2 tbsp sugar
1 tbsp skimmed milk powder
1+3/4 tsp instant yeast or 5 gm
1 egg
110-120 ml water
30 gm butter

egg or milk glaze
some toasted sesame seeds
some soft butter for brushing [I omit]
  1. Mix all the ingredients in a mixing bowl [except butter].  Knead into a soft dough [about 5-10 minutes] then add in the butter.
  2. Continue to knead until dough is soft, smooth and elastic [about 10 minutes].  Shape into a round ball, cover and rest for 30 minutes or until double in size.
  3. Punch down and divide dough into 2 portions [300 gm each].  Rest for 5 minutes.   Roll dough into  a 7" x 15" rectangle piece.  Spread filling evenly all over  and roll tightly into a swiss roll.  Pinch the edges well to seal.  Cut into 8 equal pieces.  Invert roll and place on a baking tray lined with parchment paper.
  4. Cover and leave to proof for 50-60 minutes or until double in size.
  5. Before baking, brush buns with egg or milk glaze, sprinkle sesame seeds on top.
  6. Bake in preheated oven at 200 degrees C for 12-15 minutes [lower middle shelf] or until golden brown.  
  7. Remove and brush with some melted butter and serve immediately or cool on wire rack before packing or pipe over with frosting [I omit this step].
  8. Note: I omit these steps
    - Brushing baked rolls immediately after baking helps to keep the rolls soft and shiny.
    Frosting for Rolls  [stir into a smooth paste]
    3 tbsp icing sugar
    1 tbsp fresh milk


~董夫人~ said...


Luv Sweet and Savory said...

Hi Kimmy
So yummy-licious looking ! I could imagine the nice peanut + sesame fragrance ^-^

Cheryl - Bakingtaitai said...

Hi Kimmy, simple, yet soft and delicious, these buns are calling me to reach out for them...haha! Have a great weekend!

Cathleen said...

These look so tasty!

Kimmy said...

Hi Lay Pheng, I was happy with the look, taste and texture.

Kimmy said...

Hi Karen, adding toasted sesame seeds makes a lot of difference. Something which I discovered when making mochi.

Kimmy said...

Hi Cheryl, these rolls were soft on the 2-3rd day and very addictive. I had to exercise control when eating it. The part take flips off is the part I ate immediately after baking. Really good.

Kimmy said...

Hi Cathleen, I love everything about this buns/rolls. My hubby kept pulling away the pieces and just couldn't stop eating it until I said 'STOP, you have eaten too much for the day'.

Phong Hong said...

Kimmy, your homemade peanut paste is much better than using ready made peanut butter, It is fresh and is even more fragant and tasty!

Jeannie Tay said...

Looks good Kimmy, a very different flavor from cinnamon rolls!

Kimmy said...

Hi Phong Hong, yes you are right. It is less sweet and oily but very fragrant esp. when I used good quality peanuts.

Kimmy said...

Hi Jeannie, very true. People who loves bread rolls but don't like cinnamon can try this. It's good.

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