Parker House Rolls

Ingredients

• 2 e. milk
• 2 T. butter
• 2 T. sugar
• 1 t. salt
• 1 yeast cake
• 5% c. flour

Method

1. 1

   Heat the milk until scalded.

2. 2

   Pour it over the butter, sugar, and salt in the bread pan.

3. 3

   When this mixture becomes tepid, add the yeast cake.

Nutrition per serving

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 62. The excerpt below is the record exactly as published.

Parker House rolls. To shape biscuits, pull or cut off as many small pieces of uni- form size as there are to be biscuits. Flour palms of hands slightly; take up each piece and shape separately, lifting with Simple Courses in Home Economics 159 thumb and first two fingers of right hand, and placing in palm of left hand, constantly moving the dough round and round, while folding toward the center. Place in greased pan close together and brush between with a little butter. For finger rolls, shape biscuits and roll with one hand on part of board where there is no flour until of desired length, care being taken to make smooth, of uniform size, and round at the ends. Recipes Coffee Cake (Brioche.) 1 C. scalded milk — lukewarm yeast cakes Dissolve, yeast thoroughly. Add following mixture 1/4 C. egg yolks — beaten 1/2 C. whole egg — beaten % C. sugar % t. lemon extract Beat well, add 42/3 C. flour 1/^ C. melted butter Knead — let stand until doubled in bulk, about 6 hours. Roll to 1/4-inch thickness. I Spread wnth softened butter. Fold from outer edge toward the center to make 3 layers. Cut into strips %-inch in width Let rise until light. Twist each piece in opposite directions, holding an end in each hand. Form into a circular coil — let rise again. Bake 20 to 30 m. in a hot oven. Brush over with sugar dissolved in hot water flavored with vanilla. Note: This dough makes excellent doughnuts. 160 Bulletin of the University of Texas Home-made Yeast Cakes y^ C. luke warm water — (water which has been boiled) 1 Fleischman yeast cake Soak 5 m. add 2 T. sugar 1 t. salt 1/2 C. flour Stir well, allow to rise until light, add 2 C. meal 1/2 C. flour Knead — toss on board. Roll to % inch in thickness. Cut in li^-inch squares. (Add more flour if necessary.) Put in a warm, free from dust, place to dry. Store — when perfectly dry in air-tight jars. Note: These yeast cakes will keep from 6 to 8 weeks. Home-made Yeast Cake. No. II Vi C. potato water — luke warm 1/2 Fleischman yeast cake 1 T. sugar 1/2 C. flour I\Iix — let rise until light. Add 1 C. corn meal Knead — follow directions given for recipe No. 1. Milk and Water Bread •2 T. fat 1 T. sugar 11/2 t. salt ■ 1 C. boiling water 1 C. scalded milk Combine these ingredients. "When luke warm, add 1 yeast cake dissolved in Simple Courses m Home Economics 161 !4 C. hike warm water 'j C. sifted flour, or enough to make a stifit' dough. Knead until dough is smooth and elastic. Place in buttered bowl. Follow directions given under lightening and bak- ing process. Potato Bread 1 medium sized hot cooked potato— mashed 2 C. potato water — luke warm 1 T. sugar 11/2 t. salt 1 home-made yeast cake Mix ingredients— cover, keep in a warm place over night In the morning add 6 C. flour, or enough to make a stiff dough 2 T. shortening Follow the directions given— Milk and Water Bread. Parker House Rolls Ingredients : 2 e. milk 2 T. butter 2 T. sugar 1 t. salt 1 yeast cake 5% c. flour

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