Scald milk; stir in sugar, salt & 1/4 C margarine. Cool to lukewarm. Measure warm water into large bowl. Proof yeast; stir till dissolved. Add lukewarm milk mixture, eggs & 3 C flour. Beat till smooth. Add enough additional flour to make a stiff dough. Turn out on to lightly floured board; knead till smooth & elastic, about 8-10 mins. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hr.

Mean while, prepare filling. Combine peanut butter, peach jam & 6 tbs of softened margarine.

Punch dough down; divide in half. Roll each half into a 12x15 rectangle.Cut each rectangle into twenty 3 inch squares. Place about 2 tsp. Filling in center of each square. Overlap 2 opposite corners; seal tightly. Place on greased baking sheets. Let rise, uncovered, till double in bulk, about 1 hr.

Bake at 375 F about 15 mins or till done. Remove from baking sheets & cool on wire racks.