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. 
 
makes three dozen rolls 
 
1-1/2 cup  warm water (100 to 110 f)
1 package  fleischmann's active dry yeast
1/2 cup  sugar
1/3 cup  dry milk
1/2 cup  butter or margarine, softened
1-1/2 tsp  salt
1 cup  unprocessed wheat bran
6-1/4 to 6-3/4 cup  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 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 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. 
 
-- 
(ID: 13928) Mirror: rec.food.recipes: Sun, Mar 9, 2003


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