1 pound spring rolls
3/4 cup butter
1 pound shortening
1 cup packed light brown sugar
1 teaspoon vanilla extract
4 eggs
1/2 cup all-purpose flour
1 1/2 cups milk
1 teaspoon vanilla extract
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup margarine, divided
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
Spread 1/2 cup butter in the bottom of the prepared pan.
In a small mixing bowl, whip together brown sugar, 1 tablespoon vanilla, 4 eggs and 1/2 cup flour. Beat this into the peanut butter mixture if desired. Turn out 1/2 of the dough, and cut into 6 rolls. Place rolls in the prepared pan.
In the same mixing bowl, blend the remaining 1/4 cup butter and 1/2 cup flour; stir evenly between the rolls. Transfer them onto the prepared baking sheet. Bake rolls in the preheated oven for 35 minutes.
Unroll rolls and sprinkle with remaining marmalade until brown. Remove rolls from oven, place them on a cookie sheet and cook uncovered for 60 minutes. Remove rolls and cool on racks.
Remove rolls from refrigerator (runners and artfully wrapped or ripped) and peel and slice evenly. Serve warm.