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About the Recipe: This is a winning roll recipe that would be perfect to serve with a holiday dinner. The mild peanut flavor is outstanding with bits of onion and cheese. Its texture is angel soft with a crust whirled into an attractive swirled design.
Recipe by: Anakkarat Barth, Long Beach, California; 2021 National Festival of Breads Champion-Adult Division Savory Rolls Winner; People’s Choice Award Winner
For More Information See:
https://nationalfestivalofbreads.com/recipes/savory-thai-peanut-sauce-rolls
Cook’s Note: I used a mixer hook attachment to knead the dough for five minutes. I also used a standard brand creamy peanut butter, making a thinner sauce. It will thicken when chilled for a longer time in the refrigerator.
Note from Anakkarat: Remaining ½ cup sauce may be used as a dip or accompaniment for dishes such as grilled vegetables, meat or use instead of plain peanut butter on PB&J sandwiches. Sauce will be good in the refrigerator for up to 1 week.
Shape the Rolls: Starting from long side, roll into a log, sealing the seam. With seam-side down, cut log in half lengthwise, leaving ¼” uncut at one end. With cut-sides up, twist together. Shape into a circle; pinch ends to seal.
Second Rising: Place rolls in a well-greased standard 12-cup muffin pan. Cover with plastic wrap; let rise 35 – 40 minutes or until puffy.
Add Topping: Near the end of the rise, preheat oven to 350°F. In small bowl, whisk egg and salt; brush on top of rolls. Sprinkle on remaining mozzarella and scallions.
Bake the Rolls: Bake 20 – 23 minutes, or until golden and internal temperature registers 195°F – 200°F. Loosen edges of rolls with knife and transfer to rack to cool.
Yield: 12 Rolls
pdf for Copy of Recipe – Savory Thai Peanut Sauce Rolls
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