Parker-House Rolls

Ingredients

• 1 cake compressed yeast
• 4 tablespoons melted lard or butter
• 1 pint milk, scalded and cooled
• 3 pints sifted flour
• 2 level tablespoons sugar
• 1 level teaspoon salt

Method

1. 1

   Dissolve the yeast and sugar in the lukewarm milk; add lard or butter and half the flour.

2. 2

   Beat until perfectly smooth; cover and let rise in a warm place one hour, or until light.

3. 3

   Then add remainder of flour, or enough to make a dough, and the salt.

4. 4

   Knead well; place in greased bowl; cover and let rise in a warm place for about one and a half hours, or until double in bulk.

5. 5

   Roll out one fourth inch thick; brush over lightly with butter; cut with two-inch biscuit-cutter; crease through center heavily with dull edge of knife, and fold over in pocket-book shape.

6. 6

   Place in well-greased, shallow pans, one inch apart.

7. 7

   Cover and let rise until light — about three quarters of an hour.

8. 8

   Bake ten minutes in hot oven.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 105. The excerpt below is the record exactly as published.

Parker-House rolls. Place in well-greased, shallow baking pans; cover and set to rise in a warm place, free from draft, for about two hours. When light, bake in a hot oven ten minutes. 272 FL^igli^^ono^ur BREAD, HOT-CAKES, ETC> LUNCH ROLLS 1 cake compressed yeast 4 cups sifted flour V/4 cups milk, scalded and cooled 1 egg 1 tablespoon sugar 2 level tablespoons lard 1 teaspoon salt Dissolve the yeast and sugar in the lukewarm milk; add lard (or butter) and two cups of flour. Beat thoroughly; then add egg well beaten, balance of flour gradually, and salt. When all of the flour is added, or enough to make a moderately soft dough, turn on board and knead lightly and thoroughly, using as little flour ia the kneading as possible, keeping dough soft. Place in well-greased bowl. Cover and set aside in a warm place, free from draft, to rise about two hours. When light, form into small bis- cuits, the size of a walnut. Place one inch apart, in shallow pans, well greased. Let rise until double in bulk — about half an hour. Brush with egg and milk, and bake ten minutes in hot oven. PARKER-HOUSE ROLLS 1 cake compressed yeast 4 tablespoons melted lard or butter 1 pint milk, scalded and cooled 3 pints sifted flour 2 level tablespoons sugar 1 level teaspoon salt

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