Parker-House Rolls

Ingredients

• Two quarts of flour
• one pint of milk
• butter the size of an egg
• one tablespoonful of sugar
• one teacupful of good yeast
• one teaspoonful of salt

Method

1. 1

   Boil the milk, and add the butter, salt, and sugar.

2. 2

   Sift the flour into a deep bowl, and, when the milk is merely blood-warm, stir together with enough of the flour to form a batter or sponge.

3. 3

   Do this at nine or ten in the evening, and set in a cool place, from 50° to 60°.

4. 4

   Next morning about nine mix in the remainder of the flour; turn on to the molding-board; and knead for twenty minutes, using as little flour as possible.

5. 5

   Return to the bowl, and set in cool place again till about four in the afternoon.

6. 6

   Knead again for fifteen minutes; roll out, and cut into rounds, treating them as in plain rolls.

7. 7

   Let them rise one hour, and bake twenty minutes.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 107. The excerpt below is the record exactly as published.

Parker-House Rolls. Two quarts of flour ; one pint of milk ; butter the size of an egg ; one tablespoonful of sugar ; one teacupful of good yeast ; one teaspoonful of salt

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