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Preheat oven to 365F
Combine yogurt and self rising flour and stir/knead until you have a uniform dough ball
Lightly flour a clean surface and roll your dough ball out to ¼ inch thickness with a rolling pin
Cut the dough into a rectangle for smoother edges
Spread jam onto dough, leaving roughly ¼ inch on all sides
Roll the dough tightly and (optional) pop into the fridge for 30 minutes to firm the dough up a bit before cutting
To cut, I recommend using unflavored dental floss and cutting from under the dough like this. You can also carefully cut with a knife, but you'll likely need to re-shape your buns a bit.
Arrange buns in a greased pan (9x5 loaf pan or mini skillet for a half batch, 8x8 pan or 8 inch skillet for a full batch of minis) so that they're slightly touching
Bake for 17-20 minutes (keep an eye on them), until they're just golden brown
Allow to cool for 5 minutes while you prepare your toppings. To top with peanut butter and jelly, microwave in intervals of 10 seconds so it's a bit runnier and easier to drizzle.
Using a piping bag or plastic bag with the tip cut off, drizzle peanut butter and then jelly on slightly cooled buns. Top with crushed peanuts and ENJOY!