Parker House Rolls

Ingredients

• 2 quarts of flour
• 1 pint of milk
• 1/2 cup butter or lard
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 cup good yeast

Method

1. 1

   Make a hole in the flour, pour in boiled milk with melted butter or lard allowed to cool; add sugar, salt, and yeast; let it stand overnight without mixing; in the morning, mix and knead; let rise till after dinner, then knead again, roll 1/2 inch thick, cut out, and let rise till baked.

2. 2

   Bake about 1/2 hour.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 212. The excerpt below is the record exactly as published.

, J cup butter or lard, ^ teaspoon salt, ^ cup sugar, i a grated nutmeg, i a yeast cake (or ^ cup yeast), 2 eggs; dissolve the butter in the milk, boat BUNS, RUSKS, ROLLS, ETC. 275 the eggs separate, add all to the flour; the dough should be very soft; knead well, let rise over night, and in the morning break into pieces the size of a large egg, work them into rather flat cakes, put them on a buttered pan, about ^ inch apart, let rise to double size, then cut a cross on top of each bun (not too deep) with a sharp knife, and bake in a moderate oven about 25 minutes. ENGLISH BUNS — Use | teacup butter rubbed into 1 pint flour, I cup sugar, ^ cup Zante currants washed and dr:' 3d, 1 level teaspoon salt, 2 cups new milk, ^ cup good yeast; mix a' i together, and add enough flour to mold into a soft dough, let rise till light, mold down again, keeping the dough as soft as possible, roll out, and cut with a biscuit cutter. Let them rise till very light in the bak- ing=tins, and bake until they are a nice yellowish brown on top and bottom — about 25 minutes. Brush them over to glaze with a little sugar and milk mixed, and return to the oven till the glazing dries. CINNAMON BUNS.— Rub ^ teacup butter into a coffee cup of flour; add a little salt, and a heaping teaspoon of baking powder; then add a coffee cup of sweet milk, and enough flour to roll out into a large thin sheet. Spread with soft butter, sprinkle with sugar and cinnamon, roll up, and cut into buns. Bake about 20 minutes. RUSKS. Time to Bake, 20 to 30 minutes. PLAIN.— Into 1 quart of flour rub a piece of butter the size of a large egg; beat 2 eggs well, add 2 cups warmed new milk, flavor with a little cinnamon, and add | teacup of fresh yeast; mix thoroughly with the flour, but do not mold; let it rise, and add a little more flour if too thin to mold, cut in jpieces the size of biscuits, knead each one separately, place in a buttered pan, let rise till quite light and bake. BAKING PPWDER RUSK.— Sift 2 tablespoons sugar, | teaspoon salt, and 1 tablespoon baking powder into 3 cups flour, and then rub in 2 tablespoons cold lard; add 2 well^beaten eggs, 2 cups sweet milk, 1 teaspoon each cinnamon and nutmeg extract; mix into a dough soft enough to handle, and turn out on the molding board; turn quickly once or twice to smooth it, break off pieces about the size of an egg, roll into small balls with the hand, and lay close together in a well greased baking-tin. Wash over the top, to glaze it, with a little milk and melted butter mixed; bake ^ hour in a moderate oven Sift fine white sugar on top when cold. BRIOCHES. Dissolve ^ a yeast cake in 1 teacuji of lukewarm water; mix 276 BUNS, KUSKS, KOLLS, ETC. with enough flour to make a thick sponge, cover with a cloth, and let rise in a warm place till it doubles in bulk; then add ^ teacup milk, 5 eggs, 1 saltspoon salt, and ^ lb. dissolved butter; beat all together well, add flour to make a dough, and let rise again 1 to 1| hours; then turn on to the molding=board, flour as little as possible, and roll the sides over into the middle several times. Then form into tiny loaves, laying 1 flattened ball of dough onto a little larger loaf, making an indentation for it in the center of the lower one with the thumb. Brush over with white of egg, and bake in a quick oven — about ^ hour. ROLLS. Time to Bake rolls, 10 to 20 minutes. FRENCH ROLLS.— Rub 1 ounce butter in 1 quart flour; mil in 1 beaten egg, a little yeast, and as much milk as will make a rather stiff batter; beat well, but do not knead, let rise, and then bake in tins. Very nice. COFFEE ROLLS.— Take 1 quart of light dough, mix in 1 tablesx)oon of lard and | cup of sugar; then roll thinner than biscuit, spread with butter, sugar and cinnamon, and sprinkle a little flour over. Roll up 2 turns and cut off, standing them on end in the tin; let rise, and bake in a quick oven. GRAHAM ROLLS — Mix 4 cups graham flour with enough milk to make a stiff batter; add \ cup good yeast and let rise over night; in the morning add 1 large tablespoon sugar, 2 eggs, .butter size of an egg, \ teaspoon soda, and a little salt; put it in cups and let stand 20 minutes before baking. PARKER HOUSE ROLLS.— Make a hole in 2 quarts of flour, and pour in 1 pint of milk which has been boiled and -| cup butter or lard melted in it and allowed to cool; add ^ cup sugar, 1 teaspoon salt

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