Irish Freckled Rolls

1-1/2 cups 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 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 with 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 at least 2 hours. Punch dough down whenever doubled in size and use within 3 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. Makes 3 dozen. 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. Provided by Fleischmann's Yeast

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