Peanut Butter Jelly Rolls (again!)

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[Note: This is a repost of an earlier recipe, but I just made it again, and added new photos!  This recipe is golden – one that I could never make enough, and always goes over really well with everyone!]

 It’s peanut-butta-jelly time!

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There are a couple of meals in my house that are held at their own uniquely elevated status, not because of how elaborate or how overwhelmingly amazing they are, but simply because they are purely and reliably delicious.  Such a thing can be counted on as a source of comfort - which is a big deal after (or in the midst of) a long week!

Among these pedestaled foods reign homemade pizza, potatoey pierogies, and mac n’ cheese… but you can bet your breadcrumbs peanut-butter + jelly sandwiches and cinnamon rolls are right up there with them.

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So when you finally have an epiphany so great as to just combine two of them… well, that right there is the Holy Grail of weekends, my friends.

I definitely want to shake the hand of whoever first put peanut butter and jelly on bread, and then took the genius step of slapping them together.  I also heartily thank the masterminds of the jelly roll, with extra applause for the thought of dessert for breakfast. 

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I have no silly thought in my mind that someone, somewhere, has NOT come up with a peanut butter jelly roll, but I have to say, I did like the idea when it popped in my head.  Plus… the peanut butter is actually IN THE BREAD!

So, let’s roll with it – yeah, ha ha, I’m being punny – and make us some peanut-butter jelly rolls!

I just know you also have fun food fusions that you love!  What is your favorite combination of two recipes? 

Or what’s a novel idea you had with food that turned out great?

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Peanut Butter Jelly Rolls

1 package dry yeast (2 ¼ tsp.)

¼ c. warm water

1 c. whole wheat flour

1 c. all-purpose flour (more if the dough is sticky)

½ c. all natural peanut butter, room temperature

¼ c. Greek nonfat plain yogurt or unsweetened apple sauce

½ c. almond milk, room temp. or warmed about 15-30 seconds in microwave

1 T. sugar

1 tsp. salt

Filling:

About 12 fresh raspberries or blackberries, mashed with a fork

Up to ¼ c. raspberry or blackberry jam

Dissolve yeast in warm water and let stand about 5 minutes.  The yeast should be frothy at this point.  If not… it’s probably dead.  Sorry.  You’ll probably have to give it a funeral and get new yeast.

If it’s alive, add the flour and the rest of the ingredients, and knead in a stand mixer with a dough hook about 10 minutes.

The dough should be shiny and not too sticky when the kneading is done – if it is really sticky, you can add a couple T. of flour at a time until it is done.

Transfer the dough to a large, cooking-sprayed bowl and cover with plastic wrap.  Leave to rise in a warm place, about 85 degrees, for about an hour. 

When the dough has doubled in size, take it out onto a lightly floured and clean surface and roll out into a 12 x 10” rectangle, about ¼” thick.

Spread the raspberry jam to lightly cover the surface of the rectangle, and evenly distribute the crushed fresh raspberries.

If you like the extra peanut butter, sprinkle a few of the chips across the rectangle as well.

Roll the rectangle up from one long end to the other and cut 1” slices off.  Place side-by-side in a cooking-sprayed, medium-sized casserole dish.

Cover with plastic wrap.  You now have two choices:  If you want to bake the rolls soon, let them rise for 20-30 minutes and then preheat the oven to 375 degrees F.   If you want them to be ready to be baked in the morning, place the covered rolls in the refrigerator overnight.

When you are ready to bake, put them in the center rack of the preheated oven, uncovered, for 15 minutes.  Take them out and cover them with tinfoil and bake the rest of the way for about 15 more minutes.

The rolls should be lightly browned and cooked through when you cut in between the rolls.

Serve hot, and if you like, topped with melted peanut butter chips for the frosting!

NEW! Peanut-Butter Frosting!

1/4 c. all natural chunky or smooth peanut butter, warmed 

1/4 c. powdered sugar

2 T. all natural agave syrup or honey (can be part-Stevia blend!)

1-2 T. water

Whisk ingredients together in a bowl until combined and smooth, adjusting the water to make the right consistency.  Scoop it all into the bottom of a sandwich bag, and cut the very tip off one of the bottom corners.  You can use this to pipe the frosting across the top of the rolls when they are finished.

Now I just have to decide if I want to have peanut butter and jelly sandwiches for breakfast, or dessert for lunch…