Uncertainty is tough, isn’t it? Our family is in transition right now- well, maybe not really transition, either. More like walking on air, waiting to realize it.

Sounds like you have a pretty good perspective.

A quote that I absolutely love:
“Never doubt in the darkness what God has shown you in the light.”

May your path be bright, and the steps clear.

Sorry to hear about the job.

I’m wandering around your site and I think it’s awesome. Am linking back to you – with my amazing PR (*clears throat*) your traffic should increase a hundredfold and CNN and FOX will be begging for interviews and you’ll get endorsement deals.

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Time: About 2 hours (Actual Work Time: about 15 minutes)
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BigAtticHouse dinner rolls: (one dozen)
4 cups flour
1 1/4 cups warm water ( Water should be warm, but not boiling. )
2 tablespoons yeast (or 2 packets)
1/2 tablespoon salt
1 teaspoon sugar (or 1-2 Tablespoons if you want fluffier rolls)
1-2 tablespoons cooking oil/olive oil/whatever

1. dissolve yeast and sugar in water in large mixing bowl.
2. mix yeast until dissolved.
3. add 1 cup of flour and mix
4. add salt
5. continue to add flour 1/2 cup at a time mixing.
6. flour will seem *VERY* wet, keep mixing. You can use a spatula to “fold” it.
7. If you feel like a little exercise, oil your hands and knead in the bowl.
8. The bread will “come together” after a few minutes, and feel “springy”. It will be smooth, If it looks like biscuit batter- keep kneading. Once it is smooth, it means the gluten has developed.
9. Go ahead and knead the dough for a little while longer, you won’t hurt anything.
10. Oil a glass or metal bowl. flop your dough into the bowl and flip over – so your dough is lightly covered in oil. Let sit 1 hour in a warm place. you may want to cover with seran-wrap to keep it moist/warm.

**** After One Hour Rising ****
11. Flour a surface.
12. Punch the dough. Yes, punch it… all the air bubbles should deflate it.
13. You can knead again if you want
14. Cut the dough into four pieces
15. Cut each piece into 3 pieces. This should give you 12 small balls of dough.
16. Oil a muffin/cupcake pan, crisco works best , place one dough ball in each cup
17. Place pan in a warm, draft-free place for 30-45 minutes.

**** After 30-45 minutes rising ****
**** Preheat oven to 425 ****
18. When the oven gets to 425, Bake for 15 minutes. Rolls should swell about 3-5 times the size of the dough balls. They will start to brown after about 10 minutes, check every two minutes to make sure they don’t burn.
19. Pop them out onto a wire rack to cool, or the bottoms will get slimy.
20. Serve immediately with dinner, or as a snack. Careful they’re HOT!

Note: Before putting in a bag, Let them cool completely (several hours at least) “stone cold”. They keep for 3 or 4 days in a plastic bag. 15-20 seconds in the microwave makes for a great snack.
source: Mike Johnson of BigAtticHouse