Tuesday, October 9, 2012

Peanut Butter Twists


One of my favorite rolls that our school would serve with our lunches was a Peanut Butter Twist! They were so good, and I can honestly say I haven't had one since 2004. I've always wondered how they made them, but there really aren't too many recipes out on the internet that I could find. Last year, a girl that I used to go to school with was wanting a recipe on facebook, I immediately tuned in. Someone posted a recipe shortly after she requested it, and I was sure to copy the recipe down myself.

Me & Tracy (the other secretary here at work), we like to bring in a treat for the guys' birthdays. Last week Thursday it was my turn to bring something, so I decided I would give these yummy Peanut Butter Twists a try! I haven't ever made them before, so I wasn't sure how they would turn out. Below is how I made them, using the recipe that was posted on facebook and combining it with the recipe I found over at Taste of Home. They turned out amazing, and let me tell you...the peanut butter filling was so good, I kept eating it with a spoon. So.addicting. This is a keeper and I can't wait to make them again!



Peanut Butter Twists (adapted from a friend & Taste of Home)
Dough Ingredients:
1 box Hot Roll Mix
1 cup hot water (120*-130*F or hottest tap water)
2tbsp Butter, softened
1 Egg

PB Filling Ingredients:
2 cups creamy Peanut Butter
1 stick Butter, softened
1 cup Sugar
1 tbsp Cinnamon

Glaze Ingredients:
1.5-2 cups Powdered Sugar
5 tbsp warm Water
3 tbsp Peanut Butter Filling


Directions:
1. Using a mixer & dough hook, prepare dough as directed on Hot Roll Mix box.
2. Let rise 1 time for 10 minutes, flour counter top, and roll dough out into a rectangle.
3. Using a mixer, mix together the ingredients for the PB Filling.
4. Spread PB filling over dough, leaving approx 1/2" around edges.
5. Fold dough in half, and cut into 1"-2" wide strips.
6. Twist strips 3 times, and lay flat onto a parchment covered cookie sheet (or spray with cooking spray).
7. Bake at 350* for 15-20, until golden brown.
8. Remove from oven, let cool on pan for a few minutes, then transfer over to wire cooling rack and let cool completely.
9. Mix up powdered sugar glaze mixture, and drizzle over top of PB Twists.

Notes: This recipe will make 12-14 twists (or a few more) depending on how big you cut them. Next time I make them, I will cut the filling recipe in half. There was a bunch leftover that I had to throw out or I would've gotten sick from eating it all with a spoon! Or make 2 batches of dough. The glaze was a little too thin, next time use less water, or even try it with milk.


What was your favorite meal/snack to eat at school?