Irish Freckle Rolls
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| 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. |
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| makes three dozen rolls |
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| 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 |
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| 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. |
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| (ID: 13928) Mirror: rec.food.recipes: Sun, Mar 9, 2003 |