Ingredients:
3/4 cup milk (90° F. to 100° F.)
1 large egg
3 cups all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
2 teaspoons active dry yeast
1/4 cup (1/2 stick) butter, softened
1/2 cup chunky peanut butter
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
Milk Chocolate Icing (recipe follows)
Directions:
PLACE milk, egg, flour, sugar, salt, cocoa, yeast and butter in bread machine pan. Set machine on Dough cycle; press Start.
GREASE 13 x 9-inch baking pan. Remove dough from pan when cycle is finished. On lightly floured surface, knead for 1 minute. Roll to 15 x 10-inch rectangle. Spread peanut butter over dough to within 1/2 inch of edges. Sprinkle 1 cup morsels over peanut butter. Roll dough up tightly, starting at long end. Press edge to seal. Cut into 12 slices using a sharp knife. Place rolls in prepared pan. Cover; allow to rise in warm place for about 1 hour or until doubled in size.
PREHEAT oven to 375° F.
BAKE rolls for 20 to 25 minutes. Cool in pan on wire rack for 20 minutes. Drizzle Milk Chocolate Icing over rolls.
FOR MILK CHOCOLATE ICING: Place 2 tablespoons milk and 1 tablespoon light corn syrup in microwave-safe bowl. Microwave, uncovered, on HIGH (100%) power for 1 minute. Add 1 1/4 cups (8 oz.) NESTLÉ TOLL HOUSE Milk Chocolate Morsels; stir until melted. Let stand for 2 minutes. Stir until smooth. Cool slightly.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
20 minutes
Cooling Time:
20 minutes
Total Time:
55 minutes
Servings: 12
In this recipe:
