In a large mixing bowl, or the bowl of an electric mixer, combine all of the dry ingredients, then mix in the peanut butter; the mixture will be crumbly, like pie crust dough before you add the water. In a separate bowl, beat the egg and water together, t
Place all of the dough ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency as necessary with addi
While the dough is rising, make the filling. Combine the jelly and Instant Clearjel(r), mixing till smooth. You can leave out the ClearJel, but the jelly is much more likely to seep out of the rolls if you do. In a separate bowl, combine the peanut butter
Turn the risen dough out onto a lightly floured or lightly greased work surface. Divide the dough into 16 pieces, about 2 to 2 1/2 ounces each (about the size of a Ping-Pong ball), and roll them into balls. Flatten each ball into a 4-inch round.
Drop 1 1/2 teaspoonfuls each of the peanut butter filling and jelly filling onto the center of each round. Fold the edges of the rounds over the filling to create half-moon shapes, and crimp to seal. Place the rolls on lightly greased or parchment-lined b
Bake the rolls in a preheated 375°F oven for 12 to 15 minutes, till they're golden brown. Remove them from the oven, and let them cool a bit before glazing.
Melt the butter with the honey in a small saucepan set over low heat, or in the microwave. Lightly brush the glaze over the rolls while they're still warm. CAUTION: Let the rolls cool for at least 30 minutes before serving -- the peanut butter and jelly w
Prepare the dough through its first rise, then divide it into 30 1-inch balls. Pile the balls into two lightly greased 8 1/2 x 4 1/2-inch loaf pans to form a "lumpy" loaves. Cover the pans with greased plastic wrap and let the loaves rise for 1 to 2 hours