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.
- 1 1/2 cups warm water (100 to 110 degrees F)
- 1 package Fleischmann's Active Dry Yeast
- 1/2 cup granulated 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
- 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.
Yield: 3 dozen rolls
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