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It grieves me that so many believers view the doctrine of God's sovereignty as a deterrent to a healthy, vibrant prayer life. That kind of thinking demonstrates an inadequate, incomplete and unacceptable understanding, both of God's sovereignty and of prayer. In truth, we pray because God is sovereign – He alone has power over all human events. In praying, we don't run from His sovereignty, we run to it. It's absolutely true that God is sovereign over every detail of our lives. Job acknowledged that even the number of every person's days is determined (Job 14:5). Life and death are in His hands (Jas. 4:15). Yet we eat and breathe and sleep and take measures to avoid any kind of calamity that might end our lives prematurely. Why? That's the very same question as, 'Why pray if God is sovereign?' Here's the answer to why we need to breathe, and why we need to pray: God ordains the means as well as the end. And our prayers are one of the important means by which He accomplishes His will and glorifies Himself in the process.
John MacArthur

Time heals things. We’ve heard that many times. And occasionally it is true that people’s emotions die down and they lose the heart to disagree or fight. But to depend on time alone in the body of Christ to mend church problems is a very dangerous path. More often than not the problems only fester, become more serious, and then explode.
Curtis Thomas

Potato Pan Rolls

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs American Breads, Potatoes 24 Servings

INGREDIENTS

1 (4-5 ounce) all-purpose potato
1 Envelope active dry yeast
1 tb Plus 1/4 teaspoon granulated sugar
2 tb Warm water
1 c Milk
1 1/4 ts Salt
4 tb Butter
3 1/4 To 3-1/2 cups unbleached or all-purpose flour
1 Egg, slightly beaten
4 tb Butter, melted, for brushing on the rolls

INSTRUCTIONS

Info:  posted by Perry Lowell, GOURMET/INTERCOOK, March '93 from "Sunday
Suppers, Informal American Home Cooking", 1988 by Melanie Barnard & Brooke
Dojny
The potato in these rolls helps produce a smooth-textured grain and somehow
adds a certain subtle tang to their taste. In other words, they taste so
good that they're worth the effort --- especially if you are also yearning
for the smell of bread baking in your kitchen.
These rolls freeze very well after baking.  Wrap them in foil to reheat.
Quick-rise yeast may be substituted. Rising times will be about half as
long.
Makes 24 rolls.
1.  Peel the potato and cook it in a small saucepan of boiling water until
tender.  Drain, discard the water, and mash with a fork. You should have
about 1/2 cup of mashed potato.
2.  Dissolve the yeast with 1/4 teaspoon of the sugar in the 2 Tablespoons
warm water and set aside until the yeast is bubbly, about 5 minutes.
3.  Heat the milk with the remaining Tablespoon of sugar and the salt.
Remove from the heat, add the butter, and stir until melted. Stir in the
mashed potatoes.
4.  Place 3 cups of flour in a large mixing bowl and add the milk mixture,
the yeast mixture, and the egg. Stir to combine well. Knead on a
well-floured board or with a dough hook in a heavy-duty mixer until the
dough is smooth and elastic, about 8 minutes.  Add enough additional flour
to make a smooth, workable dough.
5.  Transfer the dough to a greased bowl, cover, and let rise in a warm
place until doubled in bulk, about 1-1/2 hours.
6.  Punch the dough down.  Lightly butter two 8- or 9-inch round cake pans.
Divide the dough into 24 equal pieces and shape each piece into a round
ball. Arrange the balls of dough in the cake pans side by side, leaving
about 1/4-inch between each roll.  Brush the rolls with some of the melted
butter.  Let rise for 30 minutes at room temperature before baking, or
cover loosely with plastic wrap and let rise in the refrigerator for 8
hours or overnight.
7.  Preheat the oven to 375 degrees.  Brush the rolls again with the
remaining melted butter and bake in the preheated oven until a beautiful
golden brown, about 25 to 30 minutes. Serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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