peanut rolls

Name: Peanut Rolls
Yield: 24
Ingredients: 1 2/3 cup(s) cake flour; 1/4 teaspoon(s) salt; 1/2 teaspoon(s) baking powder; 4 - eggs, separated; 1 1/2 cup(s) sugar, divided; 2 teaspoon(s) cold water; 1/2 cup(s) hot water; 2 teaspoon(s) vanilla extract, divided; 1/4 teaspoon(s) cream of tartar; 4 cup(s) powdered sugar; 2 tablespoon(s) softened butter or margarine; 4-6 tablespoon(s) milk or half-n-half; 4 cup(s) finely ground salted peanuts

(1 RATING)

53 Pinches

Terri Joy

Boise, ID

Updated on Feb 11, 2011

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!

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yield 24 serving(s)

Ingredients

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

How To Make peanut rolls

Step 1

Line bottom of 9 X 13 cake pan with parchment paper or waxed paper. Preheat oven to 325*.

Step 2

For the cake, sift dry ingredients (cake flour, salt and baking powder) together 4 times.
Step 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.
Step 4

Add dry ingredients, alternating with 1/2 cup hot water until well blended.
Step 5

Add 1 tsp. vanilla
Step 6

Beat 4 egg whites until foamy. Add 1/4 tsp. cream of tartar and beat until stiff. Gradually add 1/2 cup sugar.
Step 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.
Step 8

Cool cake and remove from pan. Cut into 24 pieces (4 X 6).
Step 9

Prepare glaze by sifting 4 cups of powdered sugar. Blend in softened butter or margarine.
Step 10

Add 1 tsp. vanilla and enough milk or half-n-half for consistency just heavier than drizzling.
Step 11

Ice top and all sides of cake piece; drop upside down in ground peanuts and finish icing the bottom. Cover with peanuts.
Step 12

Let finished peanut rolls set out a little while to give the icing a chance to set up. ENJOY!
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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