Peanut Butter Bread Rolls

"No man in the world has more courage than the man who can stop after eating one peanut." Allow me to quote Channing Pollock to start the post. Peanut butter is not only nutrient-dense but also very delicious. It is widely used in baking and most commonly used in sandwiches and as a spread. I just love its rich flavour, and gooey, smooth texture.
Information about the benefits and nutrients about peanut from Food Navigator. Peanuts and peanut butter are whole foods that contain a variety of vitamins and minerals, ample protein and beneficial unsaturated fats. Since they are a plant food, they naturally contain no cholesterol. Research studies on large groups of people have found that people who often eat peanuts and nuts have much lower risks of heart disease. Also, scientists are finding that diets high in monounsaturated fats, the type found in peanuts, may also protect against heart disease.
If you are allergic to peanuts, then replace them with Nutella, or poppy fix. I am sending this to "peanutbutterboy - The Great Peanut Butter Exhibition"

245 g Bread flour 130 ml Warm water 4 g Active dry yeast 20 g Sugar 1/2 Egg 4 g Salt 22 g Butter 120 g Peanut butter (creamy or crunchy)

1. Dissolve sugar with warm water in a mixing bowl. Sprinkle dry yeast over and let proof for about 10 minutes. Add in bread flour and egg. Stir at low speed until a rough dough ball formed. Stir in salt and butter until evenly dispersed. Increase the speed to medium and knead the dough until a soft and elastic dough has formed. The dough should pass the windowpane test. (stretching the dough to see if it thins out).
   
2. Place the dough in a lightly greased bowl. Cover tightly with a plastic wrap and let proof until doubled at room temperature. Coat one of your fingers with flour, then press it gently into the center of risen dough to the bottom. If the indentation remains, the dough is ready.
3. Press down the dough, round up, cover and let rest for 10 minutes. Flatten the dough and roll into a rectangle, about 30cmx20cm. Spread the peanut butter over the first two-thirds of the dough rectangle. Leave 1cm unbuttered all the way around. Fold the unbuttered third over the center third of the rectangle. Fold the buttered third top down to cover it. Give the dough a 90 degree turn to the left. Gently roll out the dough into a long strip 45cm by 18cm and fold the two shorter ends to meet each other in the middle. Rotate the dough 90 degree to the left again and roll it out into a 40cm by 18cm rectangle.
   
4. Roll up the rectangle along the long edge. Moisten the edge with water, and lightly press to close. Cut the loaf into five sections. Place them with cutting side up into a regular loaf pan lined with baking paper and let proof until double in volume. (I have also tried doubling the recipe and baked it in a rectangular pan). Preheat the oven to 180C/350F and bake the loaf until golden brown, about 20 minutes.