Stir together 2 cups of the flour and the yeast; set aside. Heat and stir the water, sugar, shortening, milk powder, and salt until warm (120 degree F to 130 degree F) and shortening is almost melted; add to flour mixture. Add eggs; beat with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

On a lightly floured surface, knead in enough of the remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).

Punch dough down; divide in half. Cover; let rest 10 minutes. Chill 1 portion. Roll remaining portion into a 16x9-inch rectangle; spread with half of the Peanut Butter Filling. Fold rectangle in half lengthwise; cut crosswise into 16 equal pieces. Hold ends and twist, pinching firmly. Repeat with remaining dough and remaining Peanut Butter Filling.

Arrange on a lightly greased foil-lined baking sheet, pressing ends down. Bake in a 350 degree F oven about 15 minutes or until golden. Drizzle with Powdered Sugar Glaze. Sprinkle with peanuts. Serve warm or cool. Makes 32 breadsticks.

Combine 1 cup peanut butter, 1/2 cup sifted powdered sugar, and 1/3 cup softened margarine or butter. Stir until smooth and spreadable.

Stir together 2 cups sifted powdered sugar and, if desired, 1/4 cup unsweetened cocoa powder. Stir in 2 tablespoons softened margarine or butter. Stir in 3 to 4 tablespoons warm water, 1 tablespoon at a time, until of drizzling consistency.