Ingredients
2 packages (1/4 ounce each) active dry yeast1 cup warm buttermilk (110°-115°)2 large eggs, room temperature1/2 cup unsalted butter, softened1/2 cup sugar1 teaspoon salt4 to 4-1/2 cups all-purpose flourFILLING:2 cups creamy peanut butter or Nutella24 Oreo cookies, crushed (about 2-2/3 cups)TOPPING:1 large egg, beaten1 cup confectioners’ sugar1 to 2 tablespoons 2% milkCoarse sea salt
Preparation
In a small bowl, dissolve yeast in warm buttermilk. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch down dough. Turn onto a lightly floured surface; divide into 16 portions. Roll each into 12x4-in. rectangle. Spread 1 rectangle with 1/4 cup peanut butter to within 1/2 in. of edges; sprinkle with 1/3 cup crushed Oreos. Top with another rectangle of dough. Pinch around edges to seal.
Using a sharp knife, cut rectangle lengthwise in half; carefully turn each half cut side up. Loosely twist strips around each other, keeping cut surfaces facing up. Shape into a ring, pinching ends together to seal. Place on parchment-lined baking sheets. Repeat with remaining dough, peanut butter and crushed Oreos. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes.
Preheat oven to 350°. Brush rolls with beaten egg. Bake until golden brown, 20-25 minutes. Cool on pans on wire racks for 30 minutes.
Combine confectioners’ sugar and milk; drizzle over cooled rolls. Sprinkle with sea salt and, if desired, additional crushed Oreos.
