Irish Freckle Rolls

Irish Freckle Rolls

Print Recipe

Yield

18 Rolls 18 Rolls

Difficulty

Intermediate Intermediate

Prep Time

0:45 0:45

Bake Time

11 to 13 minutes 11 to 13 minutes

Chill Time

Up to 3 days Up to 3 days

Rise Time

90 minutes 90 minutes

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Ingredients

1/4 cup warm water (100° to 110°F)
1 envelope Fleischmann's^® Active Dry Yeast
1/2 cup warm milk (100° to 110°F)
1/4 cup sugar
1/4 cup butter OR margarine, softened
3/4 teaspoon salt
1/2 cup unprocessed wheat bran
3 to 3-1/4 cups bread flour
2 eggs

Directions

Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, sugar, butter, salt, bran and 1 cup 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 18 equal pieces. Shape into smooth balls. Place balls, about 2 inches apart on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 375^°F for 11 to 13 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 minutes. Shape dough and proceed as directed.

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