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Peanut Butter n Chocolate Pull-Aparts




Source of Recipe


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List of Ingredients




DOUGH
4 cups all-purpose flour (4 to 4 1/2 cups)
1/2 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1 cup milk
1/2 cup water
1/2 cup creamy peanut butter -- at room temperature

FILLING
1 cup semisweet chocolate pieces (6 ounces)
1/4 cup creamy peanut butter

ICING
1 cup sifted powdered sugar
2 tablespoons creamy peanut butter or cocoa powder
1 tablespoon milk (1 to 2 tablespoons)


Recipe



To make dough: In large bowl, combine flour, sugar, undissolved yeast
and salt.
Heat milk and water until very warm (120º to 130ºF); stir into dry
ingredients.
Stir in peanut butter and enough remaining flour to make soft dough.
Knead on
lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Cover;
let rest 10 minutes.
To make filling: In small bowl, combine filling ingredients; blend
well. Set
aside.
To shape and fill: Divide dough in half; roll each to 14-inch circle.
Cut each
into 6 wedges; place filling, dividing evenly, at wide end of each
wedge.
Beginning at wide end, roll up tightly; curve to form crescent. Arrange
six
crescents, seam side down, spoke fashion, on greased large baking
sheet. Pinch
ends at center to seal. Repeat with remaining crescents on separate
pan. Cover;
let rise in warm, draft-free place until doubled in size, about 30 to
45 minutes.
Bake at 375ºF for 15 to 20 minutes or until done, switching position of
pans
halfway through baking for even browning. Remove from pans; cool on
wire racks.

To Make Icing: In small bowl, combine icing ingredients; stir until
smooth.
Drizzle on rolls.