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1
In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well.
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2
In small saucepan, heat 2 cups milk until very warm (120 to 130F); Add warm milk and 1/2 cup peanut putter to flour mixture.
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3
Blend at low speed until moistened; beat 3 minutes at medium speed.
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4
By hand, stir in an additional 2 to 2 1/4 cups flour until dough pulls cleanly away from sides of bowl.
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5
On floured surface, knead in 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes.
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6
Place dough in greased bowl; cover loosely with plastic wrap and cloth towel; Let rise in warm place (80 to 85F) until light and doubled in size, about 1 hour.
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7
Grease 2 9-inch square or round cake pans.
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8
Punch down dough several times to remove all air bubbles.
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9
Shape into ball; Roll into 18x12-inch rectangle; sprinkle with peanuts.
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10
Starting with 18-inch side, roll up tightly, pressing edges to seal.
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11
Cut into 18 slices; place in greased pans.
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12
Made deep thumbprint in center of each roll; fill each with 1 teaspoon grape jelly.
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13
Cover; let rise in warm place until light and doubled in size, about 30 to 45 minutes.
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14
Heat over to 350F Uncover dough.
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15
Bake 25 to 35 minutes or until golden brown.
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16
Cool in pans about 5 minutes; Carefully remove from pans; cool on wire racks.
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17
In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency.
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18
Drizzle over rolls.
