1/2 c. milk
1/2 c. sugar
1 1/2 tsp. salt
1/4 c. Blue Bonnet butter
2 pkg. Fleischmann's active dry yeast
1/2 c. warm water (105 to 115 degrees F.)
2 eggs, beaten
4 1/2 c. unsifted flour (about)
3/4 c. Planter's creamy peanut butter
6 tbsp. Blue Bonnet butter, softened
3/4 c. strawberry jelly, jam or preserves

Scald milk; stir in sugar, salt, 1/4 c. butter. Cool to lukewarm. DissoLve yeast in warm water.

Add milk mixture, eggs, half the flour. Beat until smooth. Mix in enough flour to make soft dough. On lightly floured board knead until smooth and elastic, about 8 minutes.

Place dough in greased bowl, turning to grease top. Cover; let rise in warm draft-free place until doubled, about 1 hour. Punch down. On floured board divide dough in half.

Blend peanut butter with softened butter until smooth. Roll half the dough into 16x12" oblong. Spread with half the peanut butter-butter mixture. Spread with half the strawberry jelly. Roll up from 12 inch side: seal seams.

Cut 12 one-inch slices; place in greased 9" square pan, cut side up. Repeat with rest of dough and filling. Cover; let rise in warm draft-free place until doubled, about 1 hour. Bake at 375 degrees F. for 20 to 25 minutes or until done.