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Parker House Rolls

From The century cook book, 1894

Serves 3

Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 66. The excerpt below is the record exactly as published.

Parker House Rolls. Scald one quart of milk, and add to it one-half cupful each of sugar and but- ter, and one teaspoonful of salt; stir in enough flour to make a batter as thick as for pancakes. Let it cool, and when lukewarm stir in a half T\Mtet. cupful of yeast or one cake of compressed yeast, dissolved in a little warm water. Set in a warm place to rise, and when very light add flour and knead into a dough, not too stiff, flatten with a rolling pin, and cut into cakes, about an inch thick, with a biscuit cutter. Roll out each cake separately, spread with butter, fold double, and let rise again, and bake for twenty-five minutes. Breakfast Rolls. Take a quart of ordinary light bread dough and work into it one tea- cupful of lard, cut into small bits, knead for five minutes, and set Rolls. away to rise. When light, flour the bread board, lift the dough upon it, cut the dough into pieces the size of a small ^gg\ knead each into a small loaf, place in a baking pan in rows, just touching each other, let rise, and when very light bake twenty minutes. Graham Gems No. 1. Take one pint of sour milk, add to it two tablespoonfuls of molasses, one of melted but- ter, a teaspoonful of salt, and one of soda; stir in enough 112 Bread and Cakes Graham flour to make a very thick batter. Have the gem pans hot, and put a spoonful of the batter in each pan and bake for twenty minutes in a brisk oven. Graham Gems No. 2. Beat two eggs, add one-half cupful of sugar
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