Parker House Rolls

Ingredients

• three tablespoons butter
• two tablespoons sugar
• one teaspoon salt
• two cups scalded milk
• one yeast cake
• one-fourth cup warm water
• three cups flour
• enough flour to knead (about two and one-half cups)

Method

1. 1

   Add butter, sugar, and salt to scalded milk.

2. 2

   When lukewarm, add dissolved yeast and flour.

3. 3

   Beat thoroughly, cover, and let rise until light.

4. 4

   Then add enough flour to knead.

5. 5

   Let rise again and roll out to one-third inch thickness.

6. 6

   Cut out with biscuit cutter, make a deep crease through the middle of each piece, brush with melted butter, fold and press together.

7. 7

   Place in greased pans, cover, let rise, and bake in hot oven for twelve to fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 67. The excerpt below is the record exactly as published.

PARKER HOUSE ROLLS. S. Alice La Rue, 294 Riverside avenue, Riverside_ Cal— Add three tablespoons butter, two tablespoons sugar and one teaspoon salt to two cups scalded milk. When lukewarm add one yeast cake dissolved in one-fourth cup warm water, and three cups flour. Beat thoroughly, cover and let rise until light, then add enough flour to knead (about two and one-half cups.)

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