Peanut Butter and Jelly Rolls

• 4 12-5 cups all-purpose flour
• 12 cup sugar
• 2 teaspoons salt
• 2 packages active dry yeast
• 2 cups milk
• 12 cup peanut butter
• 1 cup chopped peanuts
• 6 tablespoons grape jelly
• 1 cup powdered sugar
• 2 tablespoons peanut butter
• 1 -2 tablespoon milk

1. In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well.
2. In small saucepan, heat 2 cups milk until very warm (120 to 130F); Add warm milk and 1/2 cup peanut putter to flour mixture.
3. Blend at low speed until moistened; beat 3 minutes at medium speed.
4. By hand, stir in an additional 2 to 2 1/4 cups flour until dough pulls cleanly away from sides of bowl.
5. On floured surface, knead in 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes.
6. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel; Let rise in warm place (80 to 85F) until light and doubled in size, about 1 hour.
7. Grease 2 9-inch square or round cake pans.
8. Punch down dough several times to remove all air bubbles.
9. Shape into ball; Roll into 18x12-inch rectangle; sprinkle with peanuts.
10. Starting with 18-inch side, roll up tightly, pressing edges to seal.
11. Cut into 18 slices; place in greased pans.
12. Made deep thumbprint in center of each roll; fill each with 1 teaspoon grape jelly.
13. Cover; let rise in warm place until light and doubled in size, about 30 to 45 minutes.
14. Heat over to 350F Uncover dough.
15. Bake 25 to 35 minutes or until golden brown.
16. Cool in pans about 5 minutes; Carefully remove from pans; cool on wire racks.
17. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency.
18. Drizzle over rolls.

flour, sugar, salt, active dry yeast, milk, peanut butter, peanuts, grape jelly, powdered sugar, peanut butter, milk

Taken from www.food.com/recipe/peanut-butter-and-jelly-rolls-92675 (may not work)