Peanut Butter Rolls

Ingredients:

2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115
degrees F)
2 cups warm milk (110 to 115 degrees F)
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt

2 eggs
7 cups all-purpose flour
2/3 cup peanut butter
FROSTING:
4 cups confectioners' sugar
1/3 cup peanut butter
1/2 cup hot freshly brewed coffee

Directions:

1. In a mixing bowl, dissolve yeast in warm water. Add the milk, sugar,
shortening, salt, eggs and 3-1/2 cups flour; beat until smooth. Stir in enough
remaining flour to form a soft dough. Turn onto a floured surface; knead until
smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to
grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each
into a 14-in. x 9-in rectangle. Spread 1/3 cup peanut butter to within 1/2 in.
of edges. Roll up, jelly-roll style, starting with a long side; pinch seam to
seal. Cut each into 12 slices. Place, cut side down, in two greased 13-in. x
9-in. x 2-in. baking pans. Cover and let rise until doubled, about 1 hour. Bake
at 375 degrees F for 20-25 minutes or until lightly brown. Combine frosting
ingredients; frost warm rolls. Cool in pans on wire racks.