Parker House Corn Rolls

Ingredients

• one and one-fourth cups white flour
• three-fourths cup corn meal
• two teaspoons baking powder
• one-half teaspoon salt
• one tablespoon sugar
• two tablespoons butter
• one beaten egg
• one-half cup milk

Method

1. 1

   Sift together dry ingredients.

2. 2

   Cut in butter as in pastry.

3. 3

   Add beaten egg to milk and turn into dry ingredients, making a soft dough that can be handled.

4. 4

   Add more milk if necessary.

5. 5

   Turn onto a floured board, toss lightly and roll out, cut one-half inch thick with biscuit cutter.

6. 6

   Put bits of butter in center of each and fold opposite edges to meet in center.

7. 7

   Brush top with milk and bake in quick oven fifteen minutes.

Nutrition per serving

As published

This recipe was extracted from Delta Gamma cook book (1922), page 51. The excerpt below is the record exactly as published.

Parker House Corn Rolls Sift together, one and one-fourth cups white flour, three-fourths cup corn meal, two teaspoons baking powder, one-half teaspoon salt, one tablespoon sugar. Cut in two tablespoons butter as in pastry. Add one beaten egg to one-half cup milk

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