Parker House Rolls

Ingredients

• Two scanty quarts of flour
• One pint of milk
• Two tea-spoonfuls of salt
• Two table-spoonfuls of sugar
• Two table-spoonfuls of butter or lard
• One-half cupful of yeast, or One-half a cake of compressed yeast

Method

1. 1

   Boil the milk, and set it to cool.

2. 2

   Sift the flour into a mixing-bowl, rub the butter, sugar and salt into it, make a well in the center, and turn into it the cold milk, and the yeast-cake dissolved in a little water.

3. 3

   Sprinkle the top of the milk with a little of the flour, cover the bowl, and leave the whole on the kitchen table until morning.

4. 4

   In the morning mix the mass together with a spoon, then knead the dough for twenty minutes, return it to the bowl, cover, and set it to rise in a warm place.

5. 5

   When it has become three times as large as at first, turn it out on the bread-board, and roll it to a thickness of half an inch.

6. 6

   Cut the dough with a round cutter, place a round stick the size of a slate-pencil on a roll about one-third its width from one side, press with the stick until the dough under it is about half as thick as it was before, and fold the shorter side of the roll over.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 154. The excerpt below is the record exactly as published.

PARKER HOUSE ROLLS. For eighteen good-sized rolls 2iS\^m BREAD. 351 Two scanty quarts of flour. One pint of milk. Two tea-spoonfuls of salt. Two table-spoonfuls of sugar. Two table-spoonfuls of butter or lard. \ One-half cupful of yeast, or ( One-half a cake of compressed yeas

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