Parker House Rolls

Ingredients

• 1 cup milk
• 2 tbsp. butter
• 1 tbsp. sugar
• 1 tbsp. lard
• 1½ yeast cake
• 3 cups (about) flour
• 2 tbsp. warm water
• 1 tsp. salt

Method

1. 1

   Dissolve yeast cake in lukewarm water.

2. 2

   Scald milk, add to it the lard, butter and sugar.

3. 3

   When lukewarm add the yeast.

4. 4

   Stir in one cup of flour, beat well, cover and put in a warm place until light (about half an hour).

5. 5

   Then add the remainder of flour with salt.

6. 6

   Knead dough thoroughly.

7. 7

   Place in a greased warm bowl, cover and leave in a warm place to double in bulk (about 1.5 hours).

8. 8

   Turn on to a floured board, knead lightly, roll out to one-fourth of an inch in thickness, cut out with a small round cutter.

9. 9

   Make a firm crease in the centre of each with the handle of a wooden spoon, brush over the surface with melted butter, fold in half, press together a quarter of an inch from the edges.

10. 10

    Place on a greased and floured tin, leaving room for rising.

11. 11

    When the rolls have doubled their bulk place at the bottom of a hot oven.

12. 12

    Bake about 15 minutes.

Nutrition per serving

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 28. The excerpt below is the record exactly as published.

1 yeast cake. ; Add boiling water to molasses or sugar, when lukewarm add yeast cake and dissolve. Stir in half the flour and beat well. Add the rest of the flour with the salt and continue beating. Cover and put to rise until double in bulk. Then beat again thoroughly to distribute evenly the gas. Half fill prepared bread tins with the dough. Set to rise until dough fills tins. Bake in a hot oven about one hour. This quantity makes three loaves. Parker House Rolls. ies capimilk, Ise thspsibutter 1 tbsp. sugar. Lie tpsp:. lard: 1% yeast cake. 3. cups (about) flour. 2 tbsp. warm water. Leeitcp=ssalt: Dissolve yeast cake in lukewarm water. Scald milk, add to it the lard, butter and sugar. When lukewarm add the yeast. Stir in one cup of flour, beat well, cover and put in a warm place until light (about half an hour). Then add the remainder of flour with salt. Knead dough thoroughly. Place in a greased. warm bowl, cover and leave in a warm place to double in bulk (about 1% hours). Turn on to a floured board, knead lightly, roll out to one-fourth of an inch in thickness, cut out with a small round cutter. Make a firm crease in the centre of each with the handle of a wooden spoon, brush over the surface with melted butter, fold in half, press together a quarter of an inch from the edges. Place on a greased and floured tin, leaving room for rising. When the rolls have doubled their bulk place at the bottom of a hot oven. Bake about 15 minutes, Serve at lunches and dinners. Boston Brown Bread. 1 cup white flour. 34 cup molasses. 1 cup graham flour. ZeeetSpaeSOGas 1 cup cornmeal. 1 cup milk (sweet or sour). 1 tbsp. butter. % tsp. salt.

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