Ingredients
Scale
- 3 cups all-purpose flour
- 1/4 cup sugar
- 2 1/4 tsp active dry yeast
- 1/2 tsp salt
- 1 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup creamy peanut butter
- 1/2 cup fruit jelly of your choice
Instructions
- In a small bowl, combine 1 cup of warm milk with 2 1/4 tsp active dry yeast and 1 tbsp sugar. Let it sit 5–10 minutes until frothy.
- In a large bowl, mix 3 cups flour, 1/4 cup sugar, and 1/2 tsp salt.
- In another bowl, whisk 1 egg with 1/4 cup melted butter. Add the yeast mixture gradually, mixing until smooth.
- Combine dry and wet ingredients, stirring until sticky dough forms. Transfer to a floured surface and knead 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise 1–1.5 hours until doubled.
- Mix 1/2 cup peanut butter with 1/2 cup jelly at room temperature.
- Punch down risen dough and roll into a 12×8 inch rectangle. Spread peanut butter evenly, then jelly, leaving a border.
- Roll dough tightly from a short side, pinching edges to seal.
- Place in a greased loaf pan, cover, and let rise 30–40 minutes.
- Preheat oven to 350°F (175°C). Bake 30–35 minutes until golden brown, covering with foil if needed.
- Cool in pan 10 minutes, then transfer to a wire rack before slicing.
Notes
Brush the top with melted butter for a softer crust.
Substitute jelly with honey, preserves, or chocolate spread.
Optional: add cinnamon, nuts, or chocolate chips for flavor variations.
- Prep Time: 20
- Cook Time: 35