DOUGH:

1/2 c. sugar
2 pkg. dry yeast (about 2 oz.)
2 1/2 to 3 c. all-purpose flour
1 c. warm (105 degree) water
1/2 c. warm milk, scalded, then cooled
1/2 c. butter
2 eggs
2 to 3 c. all-purpose flour

Mix first 2 1/2 to 3 cup flour, yeast, water, milk, butter, and eggs. Mix well. Then add remaining flour. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double.

FILLING:

1 c. peanut butter
1/2 c. softened butter
1 1/2 c. packed brown sugar

Mix all together. Roll dough out into rectangle. Cut into 1 1/2 to 2 inch slices. Place on greased rectangular pan. Let rise until double. Bake at 325 degrees until golden brown.

FROSTING:

1 1/2 c. powdered sugar
1/2 c. peanut butter
4 tbsp. milk or cream

Mix together. Spread over rolls when warm, not hot.