Peanut Butter Rolls Recipes

PEANUT BUTTER DIVINITY ROLL

Steps:

• Mix sugar, corn syrup, and water together in a deep pan; bring to a boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball (hard ball stage), about 15 minutes.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Slowly pour sugar mixture over egg whites while beating with an electric mixer. Beat until candy clings to a spoon and loses some of its shine. Spread candy mixture onto a sheet of waxed paper; sprinkle with confectioners' sugar. Generously spread peanut butter over candy mixture. Roll candy into one large roll; cut into 2 rolls. Slice each roll into desired pieces.

OLD FASHION PEANUT BUTTER ROLL

Steps:

• First beat 3 egg whites until stiff.
• Prepare the surface to roll out the candy. Cover the surface with wax paper and spread a thick layer of powdered sugar.
• Next mix all ingredients except vanilla in a large pot and boil. Stirring continously, until ball forms. (Like when making fudge or candies) the ball should be hard and have a soft crack. Add vanilla.
• Slowly pour the mixture over the egg whites while mixing with a blender the whole time. Continue to mix until the candy has cooled and resembles the texture of marshmallow cream.
• Pour onto powdered sugar and roll thin.
• Spread a thin layer of peanut butter.
• Roll up and cut. ( cut the pieces using a piece of thread to keep it's form and layers).

PEANUT BUTTER ROLL

Steps:

• Put the first three ingredients into a saucepan and bring to a boil. Boil for about 1 minute. Be careful not to burn.
• Stir the cereals into the above mixture.
• Form into a long roll (grease your hands).
• Cut pieces about 1/2 inch to serve.
• Enjoy!

PEANUT BUTTER ROLLS?

Steps:

• 1. Pour warm water into a small bowl and sprinkle in yeast.Let stand until the yeast softens and begins to form a creamy foam,about 5 minutes.
• 2. Combine flour,egg whites,splenda sweetener and sea salt in a large bowl.Stir yeast mixture,peanut butter and milk into flour mixture until dough starts to hold together.
• 3. Turn dough onto a lightly floured work surface and knead until smooth.
• 4. Place dough in a lightly oiled bowl,turning to coat all sides.Cover the bowl with a damp cloth and let dough rise in warm place until doubled in size,about 1 hour.
• 5. Preheat oven to 400 degrees F.Lightly grease a 9x13-inch baking dish.
• 6. Add peanut butter chips.Roll dough into a 16x21-inch rectangle.Spread peanut butter over the top of the dough.
• 7. Mix crushed honey roasted peanuts and brown sugar together in a small bowl and sprinkle over peanut butter layer.
• 8. Roll dough around filling and cut into 12 to 15 rolls.Place the rolls in the prepared baking dish and let rise until nearly doubled in size,about 30 minutes.
• 9. Bake in the preheated oven until golden brown,about 15 minutes.
• 10. Beat cream cheese,crunchy peanut butter and heavy cream together in a medium bowl using an electric mixer until frosting is smooth;spread onto warm rolls.

MOMS PEANUT BUTTER ROLL

Steps:

• In a sauce pan mix sugar, corn syrup, water and salt to a boil, stirring occasionally so that it does not stick bring to a soft ball stage or 115 degrees on a candy thermometer. While mixture is cooking beat egg whites until peaks form, once syrup mixture is to the soft ball stage slowly pour over the egg whites in the mixer. Add vanilla, This is when your kitchen aid is your best friend. Continue mixing until the shinny look is no longer on the mixture and has cooled some. Place wax paper out and put some conf sugar on the paper, place the mixture on the was paper and roll out with a rolling pin into a rectangle, spread peanut butter on the white mixture, use the edge of the wax paper to roll into a long roll, allow to cool some more then slice.

OLD FASHIONED PEANUT BUTTER ROLL CANDY

Steps:

• Cook sugar, Karo syrup and water without stirring, until the mixture forms a soft ball (235° F) when dropped in cold water or you have a 6-inch strand when spoon is lifted out of hot syrup.
• Have egg whites beaten; very slowly pour hot syrup into the whites while continuously beating at the same time.
• Continue beating until you can hardly turn the mixture by hand and it loses its gloss.
• Quickly spread on buttered and powdered sugar-dusted surface.
• Roll with roller carefully and spread peanut butter that has been softened by setting the jar in a pan of hot water.
• After spreading the peanut butter on the candy, roll and slice.
• The white candy can be colored green while beating for a pretty look for Christmas.