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No Knead Peanut Butter Buns

No Knead Peanut Butter Buns
Made with an easy no knead dough, these crunchy and sweet peanut butter buns are perfect for breakfast or an after school snack.
Yield 12 rolls
0

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Ingredients

Dough

  • 1 1/2 cups bread flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon table salt
  • 1/2 cup milk
  • 1/4 cup water
  • 2 tablespoons butter
  • 1 large egg

Topping

  • 1/2 cup granulated sugar
  • 1/2 cup chopped peanuts
  • 1/4 cup peanut butter
  • 2 tablespoons honey
  • 1/4 cup butter

Instructions

  • In large mixer bowl, combine 1 cup flour, yeast, sugar and salt; mix well. In saucepan, heat milk, water and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Cover; let rise in warm place until light and doubled, about 45 minutes.
  • Prepare Topping: combine all ingredients until smooth. Coat muffin cups with baking spray.
  • Stir down batter. Spoon topping evenly into greased muffin cups. Spoon batter evenly over topping. (See note below for alternate shaping method.) Cover; let rise in warm place until puffy, about 30 minutes.
  • Preheat oven to 350°F.
  • Bake for 20 to 25 minutes until golden brown. Invert immediately onto cooling rack. Serve warm or cold.

Notes

Optional shaping method: To roll the peanut butter batter rolls into individual balls (pictured): In 9×9 inch greased baking dish spread out peanut butter mixture evenly on bottom of baking dish, sit aside. After dough has risen and doubled in size, generously flour the surface you will be working on. Roll the dough carefully on the floured surface. The dough is very loose, use a tablespoon and scoop out a ball of dough. With flour on each hand, carefully roll and shape the dough into a ball. Brush off excess flour and place formed ball into baking dish. Try to have each ball about ¼ inch apart. Continue with second rise and baking directions listed above.

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