Parker House Rolls

Name: Parker House Rolls
Yield: 5 servings
Ingredients: Flour, 2 quarts; Lard, or butter, 1 large tablespoon; Cold boiled milk, 1 pint; Yeast-cake, 1; Sugar, 1/2 cupful; Salt, 1/2 teaspoon

From Around-the-world cook book, 1913

Serves 5

Presented as published in 1913. 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

Flour, 2 quarts
Lard, or butter, 1 large tablespoon
Cold boiled milk, 1 pint
Yeast-cake, 1
Sugar, 1/2 cupful
Salt, 1/2 teaspoon

Method

Dissolve the yeast-cake in 1/2 cupful of lukewarm water.
Rub together the flour and butter, in a pan.
Make a hole in the center of the flour in the pan, and pour into this the milk and the yeast.
Also put in the sugar and half a teaspoon of salt.
Stir together, and let it then stand overnight.
Next morning knead it thoroughly, and put aside in a warm place.
Let it rise till light, then work it over again, and roll out to a thickness of about 1 inch.
Cut into circles with a biscuit-cutter, and spread the tops with melted butter.
Fold over, and place them to rise in the pan in which they are to be baked; being careful not to crowd them.
Bake in a quick oven until light-brown on top.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 1. The excerpt below is the record exactly as published.

PARKER HOUSE ROLLS Flour, 2 quarts. Lard, or butter, 1 large tablespoon, Cold boiled milk, 1 pint, Yeast-cake, 1, Sugar, Vi cupful, Salt, 1/2 teaspoon

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