Parker House Rolls

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

1. 1

   Dissolve the yeast-cake in 1/2 cupful of lukewarm water.

2. 2

   Rub together the flour and butter, in a pan.

3. 3

   Make a hole in the center of the flour in the pan, and pour into this the milk and the yeast.

4. 4

   Also put in the sugar and half a teaspoon of salt.

5. 5

   Stir together, and let it then stand overnight.

6. 6

   Next morning knead it thoroughly, and put aside in a warm place.

7. 7

   Let it rise till light, then work it over again, and roll out to a thickness of about 1 inch.

8. 8

   Cut into circles with a biscuit-cutter, and spread the tops with melted butter.

9. 9

   Fold over, and place them to rise in the pan in which they are to be baked; being careful not to crowd them.

10. 10

    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.