Parker House Rolls

Name: Parker House Rolls
Ingredients: 1 pt. scalded mild (cooled); 4 c. flour; 1/2 c. yeast; 3 or 4 Tbsp. sugar; 3/4 T. salt; 1 egg; 2 Tbsp. butter

From The Relief Societ Cookbook, 1930

Serve hot.

Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2295Calories

91 gProtein

456 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories2295 kcal

Protein91 g

Carbohydrates456 g

Fiber20 g

Sugars38 g

Total Fat40 g

Saturated Fat2.3 g

Monounsaturated Fat5 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol249 mg

Sodium5372 mg

Potassium1470 mg

Calcium153 mg

Iron31 mg

Magnesium181 mg

Phosphorus1121 mg

Zinc10 mg

Copper1.1 mg

Manganese4.1 mg

Vitamin D1 mcg

Vitamin C0.2 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.4 mcg

Vitamin B61.5 mg

Vitamin B120.5 mcg

Thiamin (B1)13 mg

Riboflavin (B2)5.4 mg

Niacin (B3)64 mg

Folate2570 mcg

Choline171 mg

Caffeine0 mg

Water96 g

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 1. The excerpt below is the record exactly as published.

PARKER HOUSE ROLLS 1 pt. scalded mild (cooled) 4 c. flour V2 c. yeast Twice as much flour as liquid. If cold stand in a warm place. Mix together and let rise twice its volume. Then add: 3 or 4 Tbsp. sugar 3/4 T. salt 1 egg 2 Tbsp. butter

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