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Crunchy Peanut Rolls

Yield 18 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® 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

How to Make It

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

    Rolls: 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.

    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.

    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.