Peanut Butter Rolls

I'm on a bread roll,  just can't seem to stop baking all these  lovely breads and rolls for breakfast.
My daughter is like, 'keep it coming mum' she's just happy that she gets to pack all these different buns and rolls to school and show it off to her friends (of course she packs for her friends too).

500g bread flour  plus extra for dusting

1tsp salt

2 tsp  fact-action dried yeast

300ml milk

40g unsalted butter softened at room temperature 

1 egg

for the filling

1 cup Peanut butter or more

Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.
Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)
 

Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.

Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.

Lightly grease a baking tray.

Knock the dough back to its original size and turn out onto a lightly floured work surface. 
Divide the dough into two.

Roll the dough out into a rectangle 0.5cm/¼in thick.

Brush all over with the melted peanut butter.

Roll the dough up into a tight cylinder, take both ends and joint it to form a ring. Gently lift it and  place them onto a lightly greased baking sheet.

Cut 12 slits, not all the way and twist each slice.  Cover with a tea towel and set aside to rise for 30 minutes.

Preheat oven to 190C.
Brush with egg wash and bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.

 Makes two rolls.
Enjoy...jue