My great grandmother's peanut butter rolls

I just can't stay out of the kitchen this weekend! After feasting on dinner party leftovers all day, I suddenly felt the need to try this recipe of my great grandmother's. My great grandmother, I'm told, was everything a grandmother should be: she raised five kids on an Iowa farm, wore her gray hair in a bun, kept her home so clean you could eat off the floors, and could cook like the dickens. When my grandma told me about her incredibly delicious-sounding recipe for peanut butter rolls, I became convinced that my great grandmother must have been a genius!

Great Grandma Hoover's recipe was just her cinnamon roll recipe, but instead of using butter, cinnamon, and brown sugar for the filling, she used butter and peanut butter.

My recipe is an updated version, using whole wheat flour and brown sugar- this combination produces a rich flavor when baked.

Peanut butter rolls
Ingredients

1 (.25 ounce) package active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1/4 cup brown sugar
3/4 teaspoon salt
1 egg, room temperature
1 cup white flour
1 1/2 cups whole wheat flour

1/4 cup butter, softened
1/3 cup peanut butter
1/2 cup brown sugar

Directions

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the sugar, salt, egg and the white flour; stir well to combine. Stir in the wheat flour, 1/2 cup at a time, beating well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp cloth and let rest for 10 minutes.
Lightly grease an 8x8 inch square baking pan or two pie dishes. Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with butter, then peanut butter. Sprinkle with brown sugar. Roll up the dough along the long edge until it forms a roll. Slice the roll into 16 equal size pieces and place them in the pan with the cut side up.
Cover and let rise at room temperature until doubled in volume, about 45 minutes.
Preheat oven to 400 degrees F (200 degrees C). Bake rolls until golden brown, about 20 minutes.

Extra cool: I baked these in my great grandma's Pyrex pie dish.