Parker House Rolls

Ingredients

• 4+-c. milk
• # yeast cake
• 4 tbsp. butter
• 1 tbsp. lukewarm water
• % tbsp. sugar
• + tsp. salt
• Flour to make stiff dough

Method

1. 1

   Pour the hot milk on butter, sugar and salt.

2. 2

   When lukewarm, add the dissolved yeast and flour to make a sponge; beat thoroughly, cover and stand in a warm place.

3. 3

   When light, add flour to make a stiff dough, and knead until smooth.

4. 4

   Let it rise until double its former bulk.

5. 5

   Knead again, and roll the dough 1/4 in. thick.

6. 6

   Lift it from the board and let it shrink so that the rolls may be of uniform shape.

7. 7

   Cut with a round or oval cutter.

8. 8

   Place a bit of butter near the edge of the dough, then fold so that the edges are even.

9. 9

   Press the roll on the straight side to prevent its separating as it rises.

10. 10

    Place the rolls on a sheet to rise, and when light bake in a hot oven.

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 55. The excerpt below is the record exactly as published.

PARKER HOUSE ROLLS. 4+-c. milk. # yeast cake. 4 tbsp. butter. 1 tbsp. lukewarm water. % tbsp. sugar. % c. flour (for sponge). i + tsp. salt. Flour to make stiff dough

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