Today I made Chocolate Peanut Butter Rolls!
1 envelope (1/4 oz) yeast, 1/4C water, 1/2C sugar, 6T butter, 4-5C flour, 1 egg, 1/2C fat-free sour cream, 12T peanut butter, 12T chocolate chips
Place yeast in bowl. Pour warm (105 degrees F – 115 degrees F) water over yeast. Stir to dissolve. Wait a couple of minutes. Mixture should look murky. Add sugar. Add about 1/2C flour. Stir. Add egg and butter. Stir in sour cream. Add enough flour to form dough into an elastic ball that is still slightly sticky. Place in a greased bowl. Turn ball over once. Cover bowl with plastic wrap and refrigerate overnight. Punch down dough. Knead a few times on lightly floured board. Divide dough into twelve parts. Take one and stretch into a rectangle approximately 2″ wide by 4″ long by 1/4″ high. Spread on about 1T peanut butter.
Sprinkle on about 1T chocolate chips.
Roll up the dough.
Seal the edges so that no filling is leaking.
Place on greased cookie sheet. Repeat with remaining dough. Cover with plastic wrap and let rise half an hour or until rolls are doubled in volume. Preheat oven to 375F.
Remove plastic wrap and bake 15 to 20 minutes or until golden brown.