Irish Freckled Rolls

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  • 1 1/2 cups warm water
  • 1 package active dry yeast
  • 1/2 cup sugar
  • 1/3 cup dry milk
  • 1/2 cup butter or margarine, softened
  • 1 1/2 teaspoons salt
  • 1 cup unprocessed wheat bran
  • 6 1/4 to 6 3/4 cups bread flour
  • 3 large eggs


  1. Place 1/4 cup warm water in large warm bowl.
  2. Sprinkle in yeast; stir until dissolved.
  3. Add remaining water, sugar, dry milk, butter, salt, bran and 2 cups flour.
  4. Beat for 2 minutes at medium speed, scraping bowl occasionally.
  5. Add eggs and 1 cup flour.
  6. Beat for 2 minutes at high speed.
  7. Stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 8 to 10 minutes.
  8. Place dough in lightly greased bowl, turn to grease top.
  9. Cover with plastic wrap and refrigerate for at least 2 hours.
  10. Punch dough down whenever doubled in size and use within 3 days.
  11. Remove dough to a lightly floured surface.
  12. Divide into 36 equal pieces. Shape into smooth balls.
  13. 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.
  14. Bake at 375 degrees F for 13 to 15 minutes or until done.
  15. Remove from pans, cool on wire rack.

Source: Fleischmann's Yeast

To bake without refrigeration: After placing dough in lightly greased bowl, cover; let rise in warm, draft-free place until doubled, about 45 to 60 minutes. Shape and bake as directed.

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