Peanut Butter Pretzel Rolls from NFOB

Photo by National Festival of Breads

National Festival of Breads contest always brings forth new and interesting recipes to try. While I'm still collecting ingredients for some of them, today I baked the Peanut Butter Pretzel Rolls presented by Suzy Neal of Georgia. Suzy says these are a good treat with jelly, like a PB&J. This was my first time to use powdered peanut butter but I have several ideas for other uses now. Since I was making these to take to a covered dish (lots of foods to taste), I sized the rolls down to a 1.5 ounce dough ball instead of the 3 ounce size of the recipe. This still made a nice size roll, be sure to reduce the baking time to about 17 minutes.

Here is Suzy preparing her recipe with completed rolls.

PEANUT BUTTER PRETZEL ROLLS

Ingredients

Dough

• 2 cups warm water (110°F – 115°F)
• 2 tablespoons honey
• 1 (¼ ounce) package RED STAR® Platinum Superior Baking Yeast®
• ½ cup powdered peanut butter*
• 1 tablespoon vegetable oil, plus 2 teaspoons
• 1 tablespoon unsalted butter, melted
• 2 teaspoons kosher salt
• 5 – 5 ¼ cups KING ARTHUR® Unbleached All-Purpose Flour

Boiling Solution

• 10 cups water
• ½ cup baking soda

Topping

• 1 large egg yolk plus 2 teaspoons water
• ¼ cup coarsely chopped roasted salted peanuts
• 1 – 1 ½ teaspoons KING ARTHUR® Pretzel Salt

Directions

1. In bowl of stand mixer fitted with dough hook, combine water, honey and yeast; let proof 5 minutes.
2. Mix in powdered peanut butter, 1 tablespoon vegetable oil, butter and salt. Gradually add enough flour to form a soft dough that pulls away from sides of bowl. 
3. Knead dough with hook 3 – 4 minutes to form a smooth dough. Grease large bowl with 2 teaspoons vegetable oil. Place dough in bowl, turning to coat. Cover; let rise in warm place until doubled. 
4. Preheat oven to 400°F. Deflate dough and turn out on floured work surface. Scale 3-ounce pieces of dough; shape into smooth rolls. Place rolls on a greased 12” x 18” pan or lined with nonstick baking mat. 
5. In 4-quart or larger Dutch oven, combine water and baking soda, bring to a boil. Boil 3 rolls at a time for 40 – 45 seconds, turning occasionally. Use slotted spoon to remove rolls to pan. 
6. Using a sharp knife, cut ¼” deep “X” in the top of rolls. Beat together egg yolk and water; brush on rolls. Sprinkle on peanuts and salt. 
7. Bake on middle rack of oven 20 – 25 minutes until dark golden brown and internal temperature is 205°F – 210°F. Remove rolls to a rack and cool. Serve with butter and jam.

I weighed (scaled) the dough balls to make the rolls
a uniform size.

¼ inch slash across the top with a lame blade.

sprinkled with chopped peanuts and Kosher salt

Ready to go.