Parker House Rolls

Ingredients

• 2 cupfuls scalded milk
• 1 teaspoonful salt
• 3 tablespoonfuls butter
• 1 yeast cake
• 2 tablespoonfuls sugar
• { cupful lukewarm water
• Bread flour

Method

1. 1

   Make a sponge of the ingredients, using 3 cupfuls of flour.

2. 2

   Beat thoroughly, cover, and let rise until light.

3. 3

   Then add enough flour to knead.

4. 4

   Knead, cover, and allow to rise until doubled in bulk.

5. 5

   Knead again slightly, and roll out on a floured board until 1/4 of an inch in thickness.

6. 6

   Cut into rounds with a biscuit cutter; put a bit of butter near the edge of the biscuit; fold; and press the edges together.

7. 7

   Place in an oiled pan; cover.

8. 8

   Let rise until double in bulk, and bake in a hot oven from 20 to 30 minutes.

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 97. The excerpt below is the record exactly as published.

PARKER HOUSE ROLLS 2 cupfuls scalded milk 1 teaspoonful salt 3 tablespoonfuls butter 1 yeast cake 2 tablespoonfuls sugar { cupful lukewarm water Bread flour

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