Parker House Rolls

Ingredients

• 2 e. milk
• 2 T. butter
• 2 T. sugar
• 1 t. salt
• 1 yeast cake
• 5% c. flour

Method

1. 1

   Heat the milk until scalded.

2. 2

   Pour it over the butter, sugar, and salt in the bread pan.

3. 3

   When tepid, add the yeast cake.

4. 4

   Stir in enough flour to make a sponge, about three cups.

5. 5

   Beat thoroughly and let rise until double in bulk.

6. 6

   Cut down, add enough flour to knead, about two and a half cups.

7. 7

   Let rise until double in bulk.

8. 8

   Knead and roll to half-inch thickness.

9. 9

   Shape with a biscuit cutter, crease through the center, spread half with melted butter, fold, and press together.

10. 10

    Place in a buttered pan, let rise to double in bulk, and bake in a hot oven for 15 to 20 minutes.

Nutrition per serving

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 62. The excerpt below is the record exactly as published.

Parker House Rolls Ingredients : 2 e. milk 2 T. butter 2 T. sugar 1 t. salt 1 yeast cake 5% c. flour

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