Parker House Rolls

Ingredients

• 2 cups milk
• 3 tablespoons butter
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 yeast cake
• 3 cups flour

Method

1. 1

   Scald milk, add butter, sugar, and salt.

2. 2

   When warm, add dissolved yeast and flour.

3. 3

   Beat well, let rise, roll out, shape with biscuit cutter, crease with a knife, brush with butter, fold, and bake.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 67. The excerpt below is the record exactly as published.

PARKER HOUSE ROLLS.— Scald 2 cups milk, add 3 table- spoons butter, 2 tablespoons sugar, 1 teaspoon salt. When warm add 1 yeast cake disolved in Y\ cup lukewarm water and 3 cups flour; beat well, cover and let rise until light, cut down and add enough flour to knead and roll out to Yz inch thickness, shape with biscuit cutter first dipped in flour; dip the handle of a silver knife in flour and with it make a crease through the middle of each roll, 104 BREAD brush over half of each piece with melted butter, fold and press edges together, place in a greased pan, let rise and bake in a hot oven 15 minutes. — Mrs. Frank Ferguson, Franklin, 111. VARIATION I. — 3 tablespoons butter

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