Peanut butter and jelly buns

© Sarah Lipoff 2011

I bought some peanut butter the other day and the wee tot is in love. It’s not often we have a jar of the stuff in the house because I’m apt to stand in the kitchen with a spoon savoring with glazed over eyes. And, the preschool we hang out at is peanut free. But, the other day, that jar of peanut butter caught my eye and it made its way into my shopping cart.

Well, within a couple of days, the babe was saying, “peeeut buuter,” for everything. She wanted peanut butter on her pasta, peanut butter on her banana bread, peanut butter on crackers….

And, peanut butter is a major mess. Even when you think you’ve properly cleaned those baby hands, peanut butter gets everywhere. And, it stains.

I figured there had to be a better way to offer the wee tot peanut butter and somewhat contain the mess.

Peanut butter and jelly buns!

This recipe is really very simple – so don’t be afraid of the bread-dough-making aspect of it. But, if it all seems too overwhelming for you, simplify the whole thing by using store-bought bread dough!


3/4 cup milk

1/4 cup hot water

1 Tbsp butter

1/2 teaspoon sugar

1 teaspoon honey

1 Tbsp yeast

1/4 teaspoon salt

1 egg

3+ cups flour

Your favorite jelly and peanut butter

Milk for glazing

How to make the buns

Start by making your tasty bread dough. Really, it is easier than you think. And once you’ve figured out how to make bread dough, you can make your own fresh-baked bread whenever you want! In a large mixing bowl, add the yeast, sugar, honey, and butter.

In a separate bowl, measure and add the milk along with the hot water. You want the milk and water to be about 100 degrees Fahrenheit, which activates the yeast. Gently pour the milk and water over the yeast mixture and let things bubble for about 3-minutes.

Now you can add the salt and egg to the frothy stuff and give everything a stir to incorporate the ingredients.

Slowly add the flour 1/2 cup at a time until a soft, sticky dough comes together. Dust your work area with flour and turn out the dough, dusting the top, and then knead for 2 to 3-minutes. If you haven’t kneaded dough before, it means rolling and squishing the dough into itself. Basically, regress to childhood and channel your inner playdough diva. If the dough sticks to your hands, dust everything with more flour.

Place the dough back in the mixing bowl and cover with a fresh kitchen towel. Find a nice spot for it, like in a warm corner of your kitchen, and forget about it for an hour or so.

After an hour, your dough will have poofed-up, which means it is ready to go! Pre-heat your oven to 375 degrees Fahrenheit and get out your muffin tin, along with your peanut butter and jelly.

Give your dough a couple nice jabs and a quick knead in the bowl and then pull off a golf-ball amount. Roll the dough into a ball and then use your thumbs to make a little indentation. Use a small spoon to scoop and add your peanut butter and jelly, then pinch the dough together and then roll back into a ball. We’re talking like 1/4 teaspoon of each peanut butter and jelly, not a big heaping spoonful!

Keep rolling and filling until you have about 10 to 12 finished peanut butter and jelly buns.

Lightly grease your muffin tin and place a bun in each tin. Let them relax for about 10-minutes and then gently brush the tops with milk. Place those buns in the oven for about 15-minutes or until the tops are golden brown.

Let the buns cool for a couple of minutes and then use a butter knife to help remove the buns from the muffin tin. Some of your buns may have leaked some of the yummy peanut butter and jelly, so just use that knife to smooth the internals back in place.

Well, we ate about three of them right away.



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