Crunchy Peanut Rolls

Name: Crunchy Peanut Rolls
Ingredients: Peanut-Honey Topping:; 1/3 cup brown sugar; 2/3 cup honey; 1 1/2 cups coarsely chopped dry roasted peanuts; Rolls:; 4 1/3 cups all-purpose flour; 1/2 cup sugar; 2 envelopes Fleischmann's(R) RapidRise Yeast; 1 teaspoon salt; 1/2 cup milk; 1/2 cup water; 1/2 cup butter or margarine; 1 egg; 1 cup sugar; 2 teaspoons ground cinnamon; 2 tablespoons melted butter or margarine

16 ingredients

4 steps

Ingredients

Peanut-Honey Topping:
1/3 cup brown sugar
2/3 cup honey
1 1/2 cups coarsely chopped dry roasted peanuts
Rolls:
4 1/3 cups all-purpose flour
1/2 cup sugar
2 envelopes Fleischmann's(R) RapidRise Yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/2 cup butter or margarine
1 egg
1 cup sugar
2 teaspoons ground cinnamon
2 tablespoons melted butter or margarine

Directions

1

Combine brown sugar and honey in a small bowl. Pour into two greased 9-inch round pans. Sprinkle with peanuts. Set aside.
2

Combine 1 cup flour, 1/2 cup sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120° to 130°F). Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Let dough rest 10 minutes.
3

Divide dough in half. On lightly floured surface, roll each into a 14 x 9-inch rectangle. Brush with melted butter. Mix 1 cup sugar and cinnamon; sprinkle evenly over dough. Beginning at short end, roll up tightly as for jelly roll. Pinch seams to seal.
4

Cut into 1-inch slices; place cut side up in prepared pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350°F for 30 to 35 minutes or until done. Invert immediately on platter. Cool.

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