90 Minute Peanut Butter Rolls

I found this on a package of fleischmann's rapidrise yeast in answer to a request from the boards. Looks great.

In a large mixing bowl , combine 1 c flour , sugar , undissolved yeast and salt.

Heat milk , water and peanut butter until warm- about 120-130f.

Gradually add to dry ingredients.

Beat for 2 minutes at medium speed by electric mixer.

Add egg and 1 / 2 c flour , beat 2 minutes at high speed.

Stir in enough remaining flour , by hand to make a soft dough.

Knead on light floured surface until smooth and elastic- about 8- 10 minutes.

Combine peanut butter filling ingredients until smooth.

Cover and let rest 10 minutes.

Divide dough into 2 equal portions.

Roll each half to 14 x 8 inch rectangle.

Spread with filling.

Roll up tightly from long side , pinching the seam to seal.

Cut into 8 equal pieces.

Place cut side up in each of 2 greased 9 inch round cake pans.

Cover and let rise in warm draft-free place until double in size- about 45 minutes.

Bake at 375f for 20- 25 minutes or until done.

Remove from pans and cool on a wire rack.

Melt chocolate glaze ingredients together .

all-purpose flour, sugar, fast rising yeast, salt, milk, water, peanut butter, egg, peanuts, butter, semisweet chocolate