Parker House Rolls

Ingredients

• Scalded milk 2 cups
• Butter 3 tablespoonfuls
• Sugar 2 tablespoonfuls
• Salt 1 teaspoonful
• Yeast 1 cake dissolved in } cup lukewarm water
• Flour

Method

1. 1

   Add butter, sugar, and salt to milk.

2. 2

   When lukewarm, add dissolved yeast cake and three cups of flour.

3. 3

   Beat thoroughly, cover, and let rise until light.

4. 4

   Cut down and add enough flour to knead (about 2.5 cups).

5. 5

   Let rise again, toss on floured board, and knead, pat and roll out to 0.5 inch thickness.

6. 6

   Shape with a biscuit cutter, brush with melted butter, fold over, and press edges together.

7. 7

   Place in greased pan, cover, let rise, and bake in hot oven for 12 to 15 minutes.

Nutrition per serving

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 105. The excerpt below is the record exactly as published.

Butter 2 tablespoonfuls Sugar 1 tablespoonful Salt li teaspoonfuls Yeast 1 cake dissolved in i cup luke warm water Sifted flour 6 cups 204 FOODS AND HOUSEHOLD MANAGEMENT Special method, — Soald milk and add to this the butter, sugar, and salt. Cool this until it is just lukewarm. Add the dis- solved yeast and stir in the flour beating thoroughly. Proceed as in general directions. 3. Entire wheat bread. Proportions. Scalded milk 2 cups Sugar icup UT Molasses J cup Salt 1 teaspoonful Veast 1 cake dissolved in } cup luke- warm water Entire wheat flour ^ cups Svedal method. — Add sweel bening and salt to scalded 'rn\}]c and cool until lukewarm. Add dissolved yeast and beat in the flour. Cover with cloth and let rise to double its bulk. Again beat and turn into greased bread pans, fllling half full. Let this rise to not quite double its bulk, and bake same as white Jbread. This mixture may also be baked in gem pans. 4. Parker House rolls. Proportions. Scalded milk Butter Sugar Salt Yeast Flour 2 cups 3 tablespoonfuls 2 tablespoonfuls 1 teaspoonful 1 cake dissolved in } cup lukewarm water Special method. — Add butter, sugar, and salt to milk. When lukewarm, add dissolved yeast cake and three cups of flour. Beat thoroughly, cover and let rise until light. Cut down and add enough flour to knead (it will take about 2 J cups). Let rise again, toss on floured board and knead, pat and roll out to J inch thickness. Shape with a biscuit cutter first dipped in flour. Dip the handle of a case knife in flour and make a crease through the middle of each round. Brush over J YEAST BREAD 205 of each piece with melted butter, fold over, and press edges together. Place in greased pan, one inch apart, cover, let rise, and bake in hot oven twelve to fifteen minutes. As the rolls rise they will part slightly, and if hastened in rising are apt to lose their shape. 5. Buns. Proportions, Scalded milk 1 cup Butter 1 cup Sugar i cup Salt i teaspoonful Raisins cut in quarters 1 cup Yeast 1 cake dissolved in J cup lukewarm water

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