Parker-House Rolls

Ingredients

• two quarts of flour
• one tablespoonful of sugar
• one of butter broken in small pieces
• one pint of cold scalded milk
• half a pint of yeast
• a level teaspoonful of salt

Method

1. 1

   In a bowl, combine flour, sugar, butter, milk, and yeast.

2. 2

   Cover and let rise overnight.

3. 3

   In the morning, add dissolved salt, knead for 15 minutes, let rise again for 6 hours, roll out, cut, add butter, let rise for 30 minutes, and bake in a quick oven for 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 262. The excerpt below is the record exactly as published.

two quarts of flour into a deep bowl or pan ; make a hollow in the middle of the flour, and put in the following ingredients without mixing them, and in the order in which they are named : one tablespoonful of sugar, one of butter broken in small pieces, one pint of cold scalded milk, and half a pint of yeast ; cover the pan with a folded towel, and place it in a cool part of the kitchen ; this being done in the evening, the dough will be risen in the morning ; then add to it a level teaspoonful of salt dissolved in a little warm water, mix all the ingredients, knead the dough for fifteen minutes, then return it to the pan, cover it with the cloth, and let it rise again for six hours; then again knead the dough for two or three minutes, roll it out evenly about half an inch thick, and cut it with a smooth biscuit-cutter ; put a small piece of butter on one side of each round of dough, and double them ; put the rolls in a buttered baking-pan, cover them with a folded cloth, set the pan in a moderately warm place, and let the rolls rise for half an hour ; then bake them in a quick oven for about fifteen minutes, and serve them hot. ASTOR-HOUSE ROLLS. Put two quarts of sifted flour into a deep bowl, make a hollow in the centre, and put into it the following ingredi- ents : a pint of lukewarm milk with a tablespoonful of but- ter dissolved in it, a level teaspoonful of salt, a tablespoonful of sugar, and two gills of yeast ; with the hand mix with these ingredients enough of the flour to form a smooth thin batter ; cover the bowl with a folded cloth, and put it in a 492 PRACTICAL AMERICAN COOKERY. warm place untH the batter is light and foamy ; then mix in the rest of the flour, knead the dough for five minutes, cover it again, and let it stand until it is twice its original size ; when the dough is light, roll and shape it, and bake the rolls as directed in the recipe for Parker-House rolls. BAKING-POWDER BISCUIT. Sift together a quart of flour, a level teaspoonful of salt

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