Irish Freckle Rolls
Many people observe St. Patrick's Day by wearing green and looking for luck from a four-leaf clover. You can create a new tradition in your home by baking-up a fresh batch of mouth-watering Irish Freckled Rolls that will complement almost any meal. Wheat bran gives these delicious rolls a freckled appearance. These are a nice change of pace from the usual white dinner roll and the dough can be made days ahead of time.
Yield: 3 dozen rolls
Ingredients
- 1 1/2 cups warm water (100 to 110 degrees F), divided
- 1 package Fleischmann's Active Dry Yeast
- 1/2 cup granulated sugar
- 1/3 cup dry milk
- 1/2 cup butter, softened
- 1 1/2 teaspoons salt
- 1 cup unprocessed wheat bran
- 6 1/4 to 6 3/4 cups bread flour, divided
- 3 large eggs
Instructions
- Place 1/4 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved.
- Add remaining water, sugar, dry milk, butter, salt, bran and 2 cups flour. Beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add eggs and 1 cup flour. Beat for 2 minutes at high speed.
- Stir in enough remaining flour to make soft dough. Knead until smooth and elastic, about 8 to 10 minutes.
- Place dough in lightly greased bowl, turn to grease top. Cover with plastic wrap and refrigerate for future use.
- Punch dough down whenever doubled in size and use within three days.
- Remove dough to lightly floured surface. Divide into 36 equal pieces. Shape into smooth balls. Place balls, about 2 inches apart on large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 45 minutes.
- Bake at 375 degrees F for 13 to 15 minutes or until done.
- Remove from pans; cool on wire rack.
Notes
To bake without refrigerating: After placing dough in lightly greased bowl, cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Shape dough and proceed as directed.
Attribution
Recipe and photo used with permission from: Fleischmann's Yeast