From Paulette Vickery's Recipe Collection

Whole Wheat Jam Twists

breads

1 pkg active dry yeast
1/3 cup luke warm water
1 each egg, beaten
2 cup whole wheat yeast bun mix
1/4 cup peanut butter
3 tablespoon jam
1 tablespoon butter, melted

In large mixing bowl, dissolve yeast in luke warm water, (110-115 degrees, on cooking thermometer). Stir in egg. Add Bun Mix and beat well. Turn out onto a well floured pastry board. Cover and let rise 30 minutes. Roll dough into 14-10 inch rectangle. Spread peanut butter lengthwise, over half of rectangle. Spread strawberry or raspberry jam, over peanut butter. Fold dough lengthwise, making a 14-5 inch rectangle. Seal edges. Cut dough crosswise, into 14, 5-1 inch strips. Loosely twist each strip and arrange 2 inches apart on greased baking sheet. Brush strips with melted butter. Cover, and let rise in warm, draft free place, till double in bulk, 30-40 minutes. Bake at 375, 12-15 minutes, or till golden. Cool.

Yield: 14 servings




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