Ingredients (9 rolls)

For the dough:

• 7 3/4 oz all-purpose flour
• 3/4 tsp yeast
• 1/2 tsp salt
• 3 Tbsp butter
• 1 1/2 Tbsp sugar
• 4 oz non-dairy milk (I used soy)

For the filling:

• 1/4 cup powdered sugar
• 1 Tbsp flour
• 1/2 cup nut butter
• ~1/2 cup jelly or jam of choice

Instructions

For the dough: (make this the night before)

If you are using instant yeast, heat the milk to luke-warm and add the yeast. Set aside until bubbly.

Combine all ingredients and knead 7-8 minutes until smooth. Form it into a bowl and place in an oiled bowl. Cover with plastic wrap and let rise 2-3 hours, or until doubled in size.

While the dough is rising, combine the sugar, and flour, and nut butter in a small bowl.

Turn the dough out onto an oiled countertop. Roll it into a 8″ x 12″ rectangle.

Spread the nut butter over the surface of the dough, leaving 1/2″ bare at one of the 8″ sides (for sealing the dough).

Roll the dough into a log from the 8″ end (so you’ll end up with a log 8″ long, not 12″ long). Pinch the final seam closed.

Cut the dough into 9 pieces using a sharp knife or a piece of floss. If using floss (my favorite method!), place the floss under the log and cut by crossing it over the top and pulling tight. You’ll get nice clean cuts and won’t deform the rolls.

Place the rolls into an oiled 9″ round pan and cover will plastic wrap. Set in the fridge and go to bed! If you’d like to make these all at once, simple leave the rolls at room temp and let proof for 45 minutes to 1 hour. Then bake as directed.

Next morning:

Heat the oven to 350F.

Remove the rolls from the fridge. You may or may not notice a bunch of puffiness. If you do, great! Let them rest for 30 minutes while the oven heats up. If not, it’s okay. Float the pans in hot tap water for 30 minutes while the oven heats up. They will get puffy pretty quick.

Bake the rolls for 18-20 minutes, until just starting to brown. Let cool 5 minutes, and enjoy! These are best eaten warm, but make a darn good lunch when they’re cold, too!