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Irish Freckled Rolls
Source: Fleischmann's Yeast
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
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, scraping bowl occasionally. Add eggs and 1 cup flour. Beat 2 minutes at high speed. Sti in enough remaining flour to make a 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 at least 2 hours. Punch dough down whenever doubled in size and use within 3 days.
Remove dough to a 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 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.
