Parker House Rolls

Ingredients

• 2 c. scalded milk
• i tsp. salt
• 2 tbsp. butter
• 2 tbsp. sugar
• i yeast cake dissolved in
• | c. lukewarm water
• flour

Method

1. 1

   Add butter, sugar, and salt to milk; when lukewarm, add softened yeast cake and three cups of flour.

2. 2

   Beat, cover, and let rise until light; cut down, and add enough flour to knead (it will take about 2.5 cups).

3. 3

   Let rise again, toss on slightly floured board, knead, pat, and roll out to 0.33 inch thickness.

4. 4

   Shape with a biscuit cutter, first dipped in flour.

5. 5

   Dip the handle of a case knife in flour, and with it make a crease through the middle of each piece; brush over one half of each piece with melted butter, fold and press edges together.

6. 6

   Place in greased pan, one inch apart, cover, let rise, and bake in hot oven for 12-15 minutes.

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 82. The excerpt below is the record exactly as published.

Parker House Rolls Ingredients : 2 c. scalded milk i tsp. salt 2 tbsp. butter i yeast cake dissolved in 2 tbsp. sugar | c. lukewarm water flour

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