Peanut Rolls

Peanut Rolls

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Terri Gibson

By
@1heart4Jesus

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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
24

Ingredients

  • 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

Step-by-Step

  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.

Printable Recipe Card

About Peanut Rolls

Course/Dish: Cakes
Other Tag: Quick & Easy



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