Irish Freckled Rolls

Ingredients

• 1 1/2 cups warm water
• 1 package 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
• 3 large eggs

Instructions

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.

Notes

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.

Attribution

Fleischmann's Yeast