Chocolate Peanut Butter Rolls
Yield: 12 rolls
Materials
Tangzhong
- 130 grams whole milk
- 30 grams Arrowhead Mills Organic All-Purpose Flour
Dough
- 450 grams Arrowhead Mills Organic All-Purpose Flour
- 150 grams whole milk
- 1 egg + yolk
- 12 grams honey
- 14 grams salt
- 50 grams cream cheese softened
- 40 grams dry active yeast
- 160 grams tangzhong
Filling
- ½ cup chocolate hazelut spread
- ½ cup crushed peanuts
Frosting
- 1 cup powdered sugar
- ¼ cup peanut butter or preferred nut butter
- 4-6 tablespoons whole milk for consistency
Instructions
- 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.
- Combine flour, milk, egg + yolk, honey, salt, cream cheese, yeast and tangzhong in a stand mixer. Knead on medium for about 10 minutes.
- Reduce speed to low and add one tablespoon of butter at a time.
- 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).
- Lightly dust the surface with flour and roll out dough into a 12 x 16 inch 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.
- Cut a little off the sides and cut into 12 even pieces. Place in a 12 x 17 inch with 3 rolls in each row out of 4 rows. Allow to rise for 45 minutes or until puffy.
- 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.
- Add all the frosting ingredients into a bowl and drizzle over hot buns. Allow to cool for 10 minutes before serving.