| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 36 | Servings | ||
INGREDIENTS
| 2 | Egg whites — slightly | |
| Beaten | ||
| 1/2 | c | Oil — * see note |
| 1/2 | c | Sugar |
| 1 | pk | Yeast — not instant |
| 1 | ts | Salt |
| 4 | c | Flour |
INSTRUCTIONS
* Canola or safflower oil is preferred. For a healthier roll, use half wheat flour and half all-purpose flour. 1. Sprinkle yeast into 1/4 cup warm water. Let stand 5-10 minutes to soften. 2. Using a large mixing bowl, beat egg whites slightly and add the oil and sugar; blend. Add yeast, salt and 1 cup warm water. Stir in flour gradually, using a wire whisk or wooden spoon to mix well. 3. Refrigerate dough at least overnight, but it may be left in refrigerator for several days. 4. Shape dough into 36 balls or into shape you prefer. Place on a lightly floured surface and let rise for 2 hours. 5. Preheat oven to 375 degrees and bake rolls for 10 minutes (longer if you have made larger rolls). Serve immediately. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”