Parker-House Rolls

Ingredients

• One teacup home-made yeast
• one tablespoonful sugar
• a piece of lard size of an egg
• one pint milk
• flour sufficient to mix

Method

1. 1

   Scald milk with lard, prepare flour with salt, sugar, and yeast.

2. 2

   Add milk, knead at night, and roll out in the morning.

3. 3

   Cut with a biscuit-cutter, spread with butter, and let rise before baking in a quick oven.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 59. The excerpt below is the record exactly as published.

PARKER-HOUSE ROLLS. 149 together. Make a hole in the centre of the flour, and into it put two tablespoonfuls of yeast, pouring in also half a pint of warm milk. With the latter and the surrounding flour make a thin batter ; cover the dish, and let it stand before the fire till the leaven begins to ferment. Now add to the whole half a pound of butter melted, and sufficient milk to make all the flour into a soft paste. Dust it over with flour, and let it rise again for half an hour. Make the dough into the shape of buns, notch out on each the form of the cross, and lay them separately in rows on buttered tin plates to rise once more for half an hour; after which, put them into a quick oven, watch- ing them carefully lest the color should be spoiled by over-baking.” Parker-House Rolls. One teacup home-made yeast, a little salt, one tablespoonful sugar, a piece of lard size of an egg, one pint milk, flour sufficient to mix

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