Parker House Rolls

Ingredients

• Add yeast and 3 c. flour.
• Put milk, butter, sugar, and salt into a mixing-bowl.

Method

1. 1

   When lukewarm add yeast and 3 c. flour.

2. 2

   Beat well, cover, and let rise till light.

3. 3

   Add enough more flour to make dough stiff enough to knead, and let rise again.

4. 4

   When double its bulk, knead again, roll out, shape, and let rise till light in buttered pan.

5. 5

   Bake in hot oven 12 to 15 min.

Nutrition per serving

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 15. The excerpt below is the record exactly as published.

Parker House rolls I S-6c- — 4Eb. 3tb. litsp. 2C. — Luncheon rolls . . ,ic. — 3tb. Itb, itsp. ic. — Coffee rolls .... 3C. — 4tb. 4tb. itsp. IC. — Buns 3C- — 4tb. 4tb. itsp. 1 I C. — Breadsticks .... 3C- _ZL 2tb. 3tb. itsp. _!_ "=■ - d,:...l,CjOO^:;Ic 32 THE PRACTICAL COOKBOOK General Directions. Amounts of flour given should be used cautiously, as different brands vary greatly. For all these recipes the yeast should be dissolved in lukewarm water (i yeast cake to \ c.) before using. Pour hot liquid over butter, sugar, and salt. Add yeast to the above mixture when it is lukewarm. For Waier bread and Milk Bread add enough flour to knead. For Graham bread and Whole-wheat bread all the flour should be added and the whole well beaten. Set in a warm place, cover- ing the bowl well, and let stand 8 or lo hr,, or until double its bulk. Knead for a second time, then shape the dough or, for Graham bread and Whole-wheat bread, beat well. Fill pans \ full, let rise until twice its original size, and bake in a moderate oven until it is light and well browned and there is no crackling in the loaf (45 to 75 min.). Water bread. Will make 2 loaves or 2 pans of biscuits. Use only enough flour to make a dough that can be handled easily, and knead until smooth and elastic. Milk bread. See Water bread (above). Half water and half milk may be used in place of 2 c. milk. Graham bread. Will make r loaf. Should rise in pans until a little less than twice original size. Whole-wheat bread. Proceed as for Graham bread (above). Rolled-oats bread. Additional ingredients: \ c, molasses, I c. rolled oats. Add boiling water to rolled oats, let stand \ hr., and add other ingredients ; let rise overnight, beat thoroughly, turn into buttered bread-pans ; let rise again, and bake. Raised flour muffins. Additional ingredient: I egg. Add butter, sugar, and salt to hot milk ; when lukewarm add yeast cake to this mixture, then egg (well beaten) and flour. Beat thoroughly, cover, and let rise overnight. In the morning fill buttered gem-pans \ full, let rise till pans are full, and bake 30 min. in moderate oven. Oatmeal muffins. Additional ingredient: \c. cold cooked oatmeal. Mix the hot milk with the oatmeal and proceed as for Raised flour muffins (above), omitting the egg. STARCH 33 Parker House rolls I. Put milk, butter, sugar, and salt into a mixing-bowl. When lukewarm add yeast and 3 c. flour.

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