Parker House Corn Rolls

Ingredients

• one and one-fourth cups flour
• three-fourths cup meal
• four teaspoonfuls Royal Baking Powder
• one tablespoon sugar
• two tablespoonfuls butter
• one egg (beaten)
• one-half cup sweet milk

Method

1. 1

   Chop in butter, add beaten egg and milk.

2. 2

   Roll out to thickness of about one-half inch; cut with a biscuit cutter, put bit of butter in center of each round and fold as for pockets.

3. 3

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

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 34. The excerpt below is the record exactly as published.

PARKER HOUSE CORN ROLLS. Sift together, one and one-fourth cups flour, three-fourths cup meal, four teaspoonfuls Royal Baking Powder, one tablespoon sugar, then chop in two tablespoonfuls butter, add one egg (beaten) with one-half cup sweet milk

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