Chocolate Peanut Butter Rolls

      • Ingredients:
      • Tangzhong


        • 450 grams Arrowhead Mills All Purpose Flour
        • 150 grams Whole Milk
        • 1 Egg + Yolk
        • 12 grams Honey
        • 14 grams Salt
        • 50 grams Cream Cheese (softened)
        • 40 grams Butter (softened)
        • 7 grams Dry Active Yeast
        • All of Tangzhong


        • ½ cup Organic Chocolate Hazelnut Spread
        • ½ cup Crushed Peanuts


        • 1 cup Powdered Sugar
        • ¼ Cup Peanut Butter
        • 4-6 tablespoons Milk (for consistency)

        For best result, ingredients should be weighed

      • Directions:
        1. On medium heat, cook tangzhong ingredients until the consistency of paste (about 3 minutes). Cover with a vent and place in the fridge for 10 minutes.
        2. Combine flour, milk, egg + yolk, honey, salt, cream cheese, yeast and tangzhong in a stand mixer. Knead on medium for about 10 minutes.
        3. Reduce speed to low and add one tablespoon of butter at a time.
        4. Once all the butter is incorporated, increase speed to medium-low until it passes the windowpane test. Allow to rise until doubled (about 1 hour).
        5. Lightly dust the surface with flour and roll out dough into a 12 x 16 rectangle. Evenly spread chocolate hazelnut spread leaving about an inch from the edges. Sprinkle on peanuts and roll from one short end to the other.
        6. Cut a little off the sides and cut into 12 even pieces. Place in a 12″ x 17 with 3 rolls in each row out of 4 rows. Allow to rise for 45 minutes or until puffy.
        7. Pour 1 teaspoon milk over each roll and bake in a 350° F oven for 20-25 minutes or until it reaches an internal temperature of 190° F.
        8. Add all the frosting ingredients into a bowl and drizzle over hot buns. Allow to cool for 10 minutes before serving!