peanut butter and jelly rolls

Sure, you could just make a peanut butter and jelly sandwich for lunch, but if you do a bit of work beforehand you can totally just grab and go. What do I mean? Well, why not bake the peanut butter and jelly into the bun itself? This #SundaySupper is all about the lunchbox. And pb&j is something that I lived off of during my school years.

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I was inspired by a King Arthur Flour recipe for the same sort of bun with different ingredients. This is really fun for both kids and adults. The hardest part is the jam or jelly that really wants to leak out but if you are patient things will go well. Very well. I used banana jam and the husband ate 3 in one sitting. So good and so portable.

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Peanut Butter & Jelly Rolls Recipe

Peanut Butter & Jelly Rolls Recipe

Ingredients

    For The Dough
  • 3 cups All-Purpose Flour
  • 2 tsp Instant yeast
  • 2 Tbsp Granulated sugar
  • 1/4 cup Powdered soy milk
  • 1/4 cup Potato flour
  • 1 tsp salt
  • 1/2 cup Smooth peanut butter
  • 1 1/4 cups Water
  • For The Filling
  • 1/2 cup Jelly or jam
  • 1/2 cup Natural peanut butter
  • For The Glaze
  • 2 Tbsp Margarine
  • 1 Tbsp Agave nectar

Instructions

  1. In a large mixing bowl, or the bowl of an electric mixer, combine all of the dry ingredients, then mix in the peanut butter; the mixture will be crumbly.
  2. Add the water into the flour mixture. Mix and knead the dough until it becomes shiny and elastic (10 minutes by hand, 5 minutes by mixer).
  3. Put the dough into a greased bowl, turn to coat, and set it aside to rise for about 1 to 2 hours, or until it's doubled in size.
  4. Turn the risen dough out onto a lightly floured counter. Divide the dough into 16 pieces and roll them into balls. Flatten each ball into a 4-inch round.
  5. Drop 1 1/2 teaspoonfuls each of the peanut butter filling and jelly filling onto the center of each round. Fold the edges of the rounds over the filling to create half-moon shapes, and crimp to seal. Place the rolls on lightly greased or parchment-lined baking sheets or silpats. Cover them and let them rise for 1 to 2 hours, or until they're puffy but not doubled in size.
  6. Bake the rolls in a preheated 375°F oven for 12 to 15 minutes, till they're golden brown. Remove them from the oven.
  7. Melt the margarine with the agave in a small saucepan set over low heat, or in the microwave. Lightly brush the glaze over the rolls while they're still warm.
http://www.killerbunniesinc.com/2013/08/peanut-butter-jelly-rolls-recipe-sundaysupper/

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