Whole Wheat Peanut Butter Jelly Bombs

PBJ lovers, this is the ultimate breakfast that you’ll always want to wake up to and this is made with whole wheat flour making it wholesome and with a hint of banana, this is your everyday dream come true in one roll. There is peanut butter in the dough as well as in the filling making it double yummy.

These bombs bursting with the perfect amount of peanut butter and jelly in a whole wheat dough are a treat for breakfast lovers or for PBJ lovers. The added mashed bananas into the dough is a great way of enhancing the nutrients and flavor of your breakfast without any work in the morning. These are also convenient to ensure a healthy breakfast option for kids, and are also great for snack time too.

All you need are these rolls, each and every day. There is no need for toasting the bread or spreading the peanut butter and jelly in the morning while you are rushing to get to work. Pop them in the oven or airfryer for a few minutes to warm while you are getting ready, grab one and go. Life gets easier with these on the go or sit-and-eat breakfast with these PBJ bombs.

The following ingredients are required to make these PBJ bombs:

Whole wheat flour - Any brand of whole wheat flour can be used. This gives complete nutrition.

Salt - Adds flavor

Mashed banana - Sweetens, adds to flavor.

Sugar - a little to activate yeast as well as to make the roll a little sweeter.

Instant yeast - This recipe used instant bread machine yeast. If using regular active dry yeast, make sure to proof with warm milk and sugar and add it to the dough.

Milk - Gives flavor and yields a soft roll.

Butter - Adds top the flavor and softness of these rolls.

Peanut butter - Smooth peanut butter is used in this recipe for the dough as well as for the filling. Store-bought or homemade ones can be used.
Jelly - Any jelly of your choice can be used in this recipe.

This recipe yields 16 PBJ stuffed bread bombs. This quantity is perfect to enjoy a few and store the remaining in the refrigerator for up to two weeks. This is a wonderful option for a quick, nutritious, and tasty breakfast in a moment's notice. The rolls can be warmed in the oven or airfryer for a few minutes and are ready to go. Whether you sit at the table and enjoy your breakfast or eat it on the go, these PBJ bombs are an ideal choice. These bombs can also be frozen.

Variations

Smooth peanut butter is used in this recipe. For the stuffing, chunky peanut butter can also be used. Some crushed peanuts could also be added additionally for extra peanut flavor and texture.

Tip

I highly recommend freezing the peanut butter that is to be used as the filling. This will ensure easy shaping of the dough, else it would be a bit messy.

Other whole grain options

Whole grains make a huge difference in the nutrition profile as well as on our health. In addition to other grains like rice, millets, or corn, whole wheat is a regular grain that is a part of our food.

Whole Wheat Banana Bread, Whole Wheat Thandai Muffins, Whole Wheat Gingerbread Pancake Puffs, and Whole Wheat Fig and Honey Muffins, and are some of our house favorites for breakfast.

Cracked Wheat Upma is great for any meal just like Tofu Paratha, or Methi Laccha Paratha made with whole wheat flour. Whole Wheat Stuffed Onion Kulcha and Garlic Butter Paratha are great for lunch or dinner with creamy Mughlai Moong Dal, Malai Cauliflower, or Paneer Curry. Check the blog for other grain options too. Try making this Pumpkin Paratha for this Thanksgiving meal.

Ingredients

Makes 16 rolls

Whole wheat flour - 3 cups

Butter - 6 tbsp

Peanut butter - ½ cup

Banana - 1/2 cup, mashed

Salt - ¼ tsp

Sugar - 5 tbsp

Milk - ¼ cup plus 3 tbsp

Instant yeast - 2 tsp

For the Filling

Peanut butter - 12 tbsp

Jam - 12 tbsp

Method

Scoop the peanut butter in 3/4 tablespoons on a baking sheet lined with a parchment paper. Freeze for at least an hour.

Add the mashed bananas, melted butter, peanut butter, sugar, salt, and milk. Then add the whole wheat flour and instant yeast to the bread machine.

Set the machine on dough cycle for kneading. Let the dough rise for one and half hour.

Transfer the dough to a work surface, punch, and knead. Divide into sixteen equal portions.

Flatten a roll into a 6-in disc. Place the frozen peanut butter, top with jelly. Gather the ends of the dough and roll in to a ball ensuring there is no opening, else the jelly will ooze out while baking.

Place the seam side on the baking sheet. Repeat with the remaining dough portions. Cover and let it rise for 40-45 minutes.

Preheat the oven to 350 degrees.

Brush the top with milk.

Bake at 350 degrees F for 17-18 minutes, or until the top is golden brown and the bottom sounds hollow when tapped. Remove from the oven, brush with a little butter. Cool completely.