Ingredients
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Rolls
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3/4 cup milk
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2 1/4 tsp active dry yeast
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1/4 cup granulated sugar
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1 egg
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3 cup (360g) all purpose flour
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1/2 tsp salt
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1/4 cup butter, room temperature
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Filling
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1 large banana
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2/3 cup peanut butter
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8 slices bacon (optional)
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Frosting
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5 Tbsp butter, room temperature
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1 cup smooth peanut butter
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1 tsp vanilla extract
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1/2 tsp (or to taste) salt
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1 cup powdered sugar
Directions
These rolls are inspired by the peanut butter, banana, and bacon sandwich that Elvis famously ate. The fluffy and sweet enriched bread is filled with all the pb,b&b goodness, but the flavors blend well and none are too overpowering. You can opt to leave the bacon out, but I think it adds a fun touch. I’ve topped them with a peanut butter buttercream frosting, but make sure to sprinkle on some bacon bits and top each with a slice of banana too :). They are best eaten the day they are made but can be eaten within 3-5 days. Enjoy!
Steps
1
Done
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Rolls |
2
Done
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3
Done
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Add the yeast mixture, sugar, egg, flour, and salt to the bowl of a stand mixer (or large mixing bowl) fitted with the dough hook attachment. Mix on low until a shaggy dough forms, add the butter and mix on medium/medium high until the dough is smooth and supple and wrapping around the hook (8-10 min, or 12-15 min by hand). |
4
Done
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5
Done
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6
Done
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7
Done
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Roll the dough from the long edge toward the 1" left empty earlier, then pinch to seal the roll. Cut into 9 even(ish) sized pieces. I like to use a piece of sewing thread that I scoot underneath and then cross the strands over top and pull to get a clean unsmooshed slice, but a sharp knife works fine as well. |
8
Done
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9
Done
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10
Done
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FrostingWhile the rolls are cooling, add the butter to a large mixing bowl or stand mixer and beat on high until light and fluffy, then add the peanut butter and beat together until increased in volume, mix in the salt and vanilla. Add the powdered sugar 1/4 cup at a time mixing on low until it won't puff up in your face. Beat on high until well combined and fluffy. |
11
Done
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Assembly |