Peanut Butter Rolls

Peanut butter in bread dough does two things you wouldn’t expect: it adds fat that keeps the crumb soft for days, and it contributes a subtle nuttiness that’s present but not obvious. You won’t bite into these and think “peanut butter." You’ll think “these rolls are unusually tender and have a warmth I can’t quite place."

Nutmeg in the dough reinforces that warm, almost mysterious flavor. Combined with eggs, milk, and shortening, the peanut butter creates an enriched dough that’s barely stiff enough to knead, which is the goal. Soft dough equals soft rolls.

The unusual instruction here is letting the shaped rolls rise until tripled in bulk, not just doubled. That extra rise gives these an incredibly light, airy texture that belies their rich ingredient list. Baked at high heat, they puff up golden and finish fast.

Kitchen Tips

• Keep the dough soft. Add only enough flour for the dough to barely be kneadable. More flour means denser rolls
• Let the rolls rise until truly tripled. This takes longer than a standard double rise but creates a much lighter roll
• Bake at high heat for a quick rise burst in the oven (oven spring) that makes them extra puffy
• Use creamy peanut butter, not chunky. Chunky bits disrupt the smooth crumb

Variations

• Brush the tops with honey butter right out of the oven for a sweet, glossy finish
• Add a swirl of grape jelly rolled into the dough before shaping for PB&J rolls
• Use almond butter for a more subtle, refined nut flavor