Parker House Rolls

Ingredients

• 1 pt. scalded milk
• + c. lukewarm water
• Z tbsp. butter
• x yeast cake if mixed at night, or
• 2 tbsp. sugar
• 1 tsp. salt
• 3 c. flour (for sponge)
• Flour to make stiff dough

Method

1. 1

   Pour scalded milk on the butter, salt and sugar, and when lukewarm add the yeast, which has been dissolved in the warm water.

2. 2

   Add flour to make a sponge, beat thoroughly, cover, and stand in a warm place.

3. 3

   When light, add flour to make a stiff dough, and knead until smooth.

4. 4

   Let it rise until double its former bulk.

5. 5

   Knead again, and roll the dough 1/4 inch thick.

6. 6

   Lift it from the board and let it shrink so that the rolls may be of uniform shape.

7. 7

   Cut with a round or oval cutter.

8. 8

   Place a bit of butter near the edge of the dough, then fold so that the edges are even.

9. 9

   Press the roll on the straight side to prevent its separating as it rises.

10. 10

    Place the rolls on a sheet to rise until light, bake in a hot oven.

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 3. The excerpt below is the record exactly as published.

PARKER HOUSE ROLLS. 1 pt. scalded milk. + c. lukewarm water. Z tbsp. butter. x yeast cake if mixed at night, or 2 tbsp. sugar. 1 cake if mixed in the morning. 1 tsp. salt. 3 c. flour (for sponge). Flour to make stiff dough

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