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peanut rolls

(1 rating)
1heart4Jesus avatar
Recipe by
Terri Joy
@1heart4Jesus
Boise, ID

When I was in elementary school in a small town in Missouri (also my dad's hometown), any time there was a fundraiser, for any reason, there was usually a bake sale. Everyone in the community loved and made peanut rolls. Sometimes peanut rolls were the only item at the bake sale! I hadn't had these delicious treats in nearly 40 years until I crossed paths with a childhood friend on Facebook, who shared the recipe with me. DELICIOUS!

►
(1 rating)
yield 24 serving(s)

Ingredients For peanut rolls

  • 1 2/3 c
    cake flour
  • 1/4 tsp
    salt
  • 1/2 tsp
    baking powder
  • 4
    eggs, separated
  • 1 1/2 c
    sugar, divided
  • 2 tsp
    cold water
  • 1/2 c
    hot water
  • 2 tsp
    vanilla extract, divided
  • 1/4 tsp
    cream of tartar
  • 4 c
    powdered sugar
  • 2 Tbsp
    softened butter or margarine
  • 4-6 Tbsp
    milk or half-n-half
  • 4 c
    finely ground salted peanuts

How To Make peanut rolls

  • 1
    Line bottom of 9 X 13 cake pan with parchment paper or waxed paper. Preheat oven to 325*.
  • 2
    For the cake, sift dry ingredients (cake flour, salt and baking powder) together 4 times.
  • 3
    In a separate bowl, beat egg yolks til creamy. Add 1 cup sugar gradually, beating until sugar is dissolved, then add 2 tsp. cold water.
  • 4
    Add dry ingredients, alternating with 1/2 cup hot water until well blended.
  • 5
    Add 1 tsp. vanilla
  • 6
    Beat 4 egg whites until foamy. Add 1/4 tsp. cream of tartar and beat until stiff. Gradually add 1/2 cup sugar.
  • 7
    Fold beaten egg whites gently into egg yolk mixture. Pour into prepared cake pan and bake 40-50 minutes until top springs back when touched.
  • 8
    Cool cake and remove from pan. Cut into 24 pieces (4 X 6).
  • 9
    Prepare glaze by sifting 4 cups of powdered sugar. Blend in softened butter or margarine.
  • 10
    Add 1 tsp. vanilla and enough milk or half-n-half for consistency just heavier than drizzling.
  • 11
    Ice top and all sides of cake piece; drop upside down in ground peanuts and finish icing the bottom. Cover with peanuts.
  • 12
    Let finished peanut rolls set out a little while to give the icing a chance to set up. ENJOY!
  • 13
    NOTES: Peanut rolls freeze well. Cake flour substitution: In a 1 cup measuring cup, add 2 tbsp corn starch. Add enough all-purpose flour to make 1 cup. Sift well to make equivalent to 1 cup cake flour.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Peanut Rolls:

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