Parker House Rolls

Ingredients

• 2 cups milk, scalded and cooled
• 1 cake compressed yeast
• 2 tablespoons sugar
• 114 teaspoons salt
• 2 to 4 tablespoons shortening
• 6 cups sifted flour

Method

1. 1

   To the lukewarm milk add the yeast, sugar, and melted shortening.

2. 2

   Beat in 4 of the flour very thoroughly, and allow to rise in a warm place to double its bulk.

3. 3

   Then add the salt, and remainder of the flour, or enough to make a dough.

4. 4

   Knead until smooth, place in a greased bowl and let rise again to double its bulk.

5. 5

   Roll dough about 0.5 inch thick, and cut with floured 3 inch biscuit cutter.

6. 6

   Crease through the middle of each biscuit with a dull knife.

7. 7

   Brush lower half with melted butter, fold and press together with one edge slightly over the other.

8. 8

   Place 1 inch apart on greased pans, let rise, bake in a hot oven 15 to 20 minutes.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 38. The excerpt below is the record exactly as published.

Parker House Rolls—2 cups milk, scalded and cooled, 1 cake com- pressed yeast, 2 tablespoons sugar, 114 teaspoons salt, 2 to 4 tablespoons shortening, 6 cups sifted flour. 66 Blue Ribbon Cook Book To the lukewarm milk add the yeast, sugar, and melted shortening. Beat in 4 of the flour very thoroughly, and allow to rise in a warm place to double its bulk. Then add the salt, and remainder of the flour, or enough to make a dough. Knead until smooth, place in a greased bow! and let rise again to doubleits bulk. Roll dough about '% inch thick, and cut with floured 3 inch biscuit cutter. Crease through the middle of each biscuit with a dull knife. Brush lower half with melted butter, fold and press together with one edge slightly over the other. Place 1 inch apart on greased pans, let rise, bake in a hot oven 15 to 20 minutes. Two inch Parker House rolls are rice for luncheons and afternoon teas. Sweet French Rolls—To the above recipe add 1 well-beaten egg, and 2 tablespoons more sugar after the first rising. Cinnamon Buns—Use recipe for Parker House rolls. Roll dough 4% inch thick, keeping in rectangular shape. Spread with the following mix- ture: 14 cup soft butter, 2 tablespoons Blue Ribbon cinnamon, 1 cup currants or seedless raisins, 1 cup brown sugar. Roll like a jelly roll. Slice across 1 inch thick. Place in greased pans cut side up. Let rise. Bake 25 or 30 minutes in a moderate oven. When baking bread, part of the dough might be made into buns. Swedish Tea Ring— Made the same as Cinnamon Buns, but shape the jelly roll as a ring; cut with scissors, let rise, bake. Hot Cross Buns—1 cup milk, scalded and cooled; 1 cake compressed yeast

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