IRISH FRECKLE ROLLS
Source of Recipe
recipegoldmine
Recipe Link: www.recipegoldmine.com/holidaySaintPat/saintpat41.html List of Ingredients
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
Recipe
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 2 minutes at medium speed of electric mixer, scraping
bowl occasionally. Add eggs and 1 cup flour. Beat 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. 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.
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