Aunt Robbie's Parker House Rolls

Ingredients

• 1 pint of milk scalded
• Enough bread flour to make soft sponge
• 1 yeast cake dissolved in luke-warm water
• 3/4 pound butter
• 1/4 cup sugar
• 1 teaspoon salt

Method

1. 1

   Mix milk and yeast, let rise until double its bulk.

2. 2

   Work in butter, sugar, and salt, adding enough flour to make a stiff dough.

3. 3

   Knead and let rise again until light.

4. 4

   Roll out to 1/4 inch thickness, shape with biscuit-cutter, brush half with melted butter, fold, and press edges together.

5. 5

   Place in greased pan, cover, let rise, and bake in hot oven for fifteen minutes.

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 2. The excerpt below is the record exactly as published.

Aunt Robbie's Parker House Rolls 1 pint of milk scalded Enough bread flour to make soft sponge 1 yeast cake dissolved in luke-warm water. Mix and let rise till double its bulk. Work in 34 pound butter, soft but not melted. Add J^ cup sugar and 1 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.