We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

What would you say of the man who saw his neighbor’s house in danger of being burned down, and never raised the cry of “fire?” What ought to be said of us as ministers if we call ourselves watchmen for souls, and yet see fires of hell raging in distance, and never give the alarm? Call it bad taste, if you like, to speak of hell. Call it charity to make things pleasant, and speak of smoothly, and soothe men with constant lullaby of peace. I have not read my Bible. My notion of charity is to warn men plainly of danger. My notion of taste in the ministerial office is to declare all the counsel of God.
J.C. Ryle

Change can be difficult! There is a natural resistance to change, but sometimes we (the church) struggle a little too much with change, making it harder than it needs to be. After all, things have changed a lot in the last 2,000 years and they will continue to do so until the return of Christ. Some of the most effective words that hinder a church from moving forward are “we’ve never done it that way before.”
Stephen Anderson

Brown and Serve Rolls

0
(0)

CATEGORY CUISINE TAG YIELD
Dairy 100 Servings

INGREDIENTS

1 c WATER; WARM
1 qt WATER
3 1/4 oz MILK; DRY NON-FAT L HEAT
1 lb FLOUR GEN PURPOSE 10LB
3 lb FLOUR GEN PURPOSE 10LB
1 3/4 oz SUGAR; GRANULATED 10 LB
1 tb SUGAR; GRANULATED 10 LB
3 oz SHORTENING; 3LB
1 oz YEAST BAKER 2 LB
1 oz SALT TABLE 5LB

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN            TEMPERATURE:  300 F. OVEN
1.  SPRINKLE YEAST OVER WATER.  DO NOT USE TEMPERATURES ABOVE 110 F.
MIX WELL.  LET STAND 5 MINUTES. STIR.
2.  PLACE WATER IN MIXER BOWL; ADD SUGAR AND SALT; STIR UNTIL DISSOLVED
ADD YEAST SOLUTION.
3.  COMBINE FLOUR AND MILK; ADD TO LIQUID SOLUTION.  USING DOUGH
HOOK, MIX AT LOW SPEED 1 MINUTE OR UNTIL FLOUR MIXTURE IS INCORPORATED
INTO LIQUID.
4.  ADD SHORTENING; MIX AT MEDIUM SPEED 10 MINUTES OR  UNTIL DOUGH IS
SMOOTH AND ELASTIC.  DOUGH TEMPERATURE SHOULD BE 78 F TO 82 F.
5.  FERMENT:  SET IN WARM PLACE (80 F) 1 1/2 HOURS OR UNTIL DOUBLE
IN BULK.
6.  PUNCH:  DIVIDE DOUGH INTO 3 TO 4 LB PIECES.  SHAPE EACH PIECE
INTO A SMOOTH BALL; LET REST 10 TO 20 MINUTES.
7.  ROLL EACH PIECE INTO A LONG ROPE OF UNIFORM DIAMETER.  CUT
ROPE INTO PIECES ABOUT 1 INCH THICK, WEIGHING 1 1/2 TO 2 OZ EACH.
8.  MAKE UP:  SEE GUIDE FOR HOT ROLL MAKE UP (RECIPE CARD DG0605).
9.  PROOF: ABOUT 30 MINUTES AND BAKE AT 300 F FOR 12 TO 15 MINUTES
OR UNTIL THE FIRST SIGN OF BROWNING.  PARTIALLY BAKED ROLLS MAY BE
LEFT ON SHEET PANS AND WRAPPED IN MOISTURE PROOF PAPER (PLASTIC WRAP
OR ALUMINUM FOIL) AND HELD IN REFRIGERATOR AT 40 F FOR UP TO 2 DAYS,
OR IN FREEZER UP TO 5 DAYS.  FINISH BAKING AT 400 F ABOUT 12
MINUTES, OR UNTIL GOLDEN BROWN.
Recipe Number: D03401
SERVING SIZE: 2 ROLLS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“St Valentine found true love – Jesus”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?