Parker House Rolls

Ingredients

• One cake yeast
• one pint sweet milk
• two tablespoonfuls sugar
• four tablespoonfuls butter or lard
• four pints sifted flour
• one teaspoonful salt

Method

1. 1

   Scald the milk, add butter and allow to become lukewarm.

2. 2

   Add yeast, sugar, salt and half the flour.

3. 3

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

4. 4

   Then add the remainder of the flour and knead well.

5. 5

   Place in a greased bowl, cover and let rise in a warm place until double its bulk.

6. 6

   Roll out one fourth inch thick, brush over with melted butter, cut out with large size biscuit cutter, fold over in pocket book shape.

7. 7

   Place one inch apart in well-greased shallow pans, cover and let rise.

8. 8

   Bake for ten or fifteen minutes.

Nutrition per serving

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 ROLLS. One cake yeast, one pint sweet milk, tAvo table- spoonfuls sugar, four tablespoonfuls butter or lard, four pints sifted flour, and one teaspoonful salt

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