Irish Freckled rolls

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.