Name: Tender Yeast Rolls
Ingredients: 1 pk Active Dry Yeast; 4 c Bread Flour; 6 tb Sugar; 3 tb Vegetable Oil; 1 1/4 ts Salt; 1 Egg; lightly beaten; 1 c Water

Some people will threaten to leave the church if they don’t get what they want and intentionally create a wave of destruction in their departure that takes the pastors months to mop up. Some people will complain that the pastors never share their weaknesses, yet those very people when upset with the pastor will use his revealed weaknesses against him when given the opportunity. Some will complain that the pastors never reach out to them and then when the pastor reaches out, they will accuse him of badgering them. Some will want the all the details of leadership decisions and then accuse the pastors of gossiping when they share anything. Some will tell the pastors they need to delegate more, yet they feel slighted when their situation is delegated to another. And possibly most difficult of all, some people will show great zeal for the Lord, encourage the pastor’s heart and monopolize much of his time, and then walk away, but not before stabbing him in the back and breaking his heart.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Bread machi, Bread/muffi, Low fat, Bread-baker	18	Servings

INGREDIENTS

1	pk	Active Dry Yeast
4	c	Bread Flour
6	tb	Sugar
3	tb	Vegetable Oil
1 1/4	ts	Salt
1		Egg; lightly beaten
1	c	Water

INSTRUCTIONS

In this recipe, the machine simply mixes the dough and allows it to rise in
anticipation of your final shaping and baking.
Follow manufacturer's instructions for placing first 7 ingredients into
bread pan; select Dough cycle, and Start bread machine.   Remove dough from
machine (do not bake).
Turn dough out onto a lightly floured surface, and knead 30 seconds. Cover
dough, and let riest 10 min.  Punch dough down, and divide into 18 equal
portions.  Shape each portion into a ball, and place on baking sheets
coated with cooking spray. Cover and let rise in a warm place (85 deg F),
free from drafts, 20 min. Uncover and bake at 400 deg F for 13 min or until
browned.   Remove rolls from pans and serve warm or at room temp.
Yield:  1 1/2 doz Serving size: 1 roll
Recipe By     : Cooking Light, Jan/Feb 1996, pg 108
Posted to Digest bread-bakers.v096.n051
Date: Sat, 26 Oct 1996 21:56:30 -0700
From: Reggie Dwork <reggie@reggie.com>
NOTES : Cal 151.6
Fat  3g
Carb  26.5g
Fib  0.9g
Pro  4.2g
Sod  152mg
CFF  18.2%

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