1 cup butter, softened
2 eggs
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
1 cup chopped pecans
1 cup finely chopped sunflower seeds
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, eggs, sugar, vanilla and eggs. Beat in the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Mix in the pecans and sunflower seeds.
Remove the parchment paper from the pan, and set aside. Roll out the peanut butter mixture to 1/4 inch thick. Place the rolls of the peanut butter mixture on the parchment.
Bake in preheated oven for 2 hours, or until a toothpick inserted into the center of the peanut butter cake comes out clean. Allow to cool completely.
These are the best homemade bread rolls. I make them year round, but LOTS in the summer. I omit the baking powder because I was out of it and it is still yummy. I cut the rolls in half for 1/2 bag lunch and realized I had leftovers so I just used 1/2 cup of the powdered milk powder. YUMMY!
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