Parker-House Rolls

Ingredients

• two quarts of sifted flour
• one tablespoonful of lard
• a pint of hot-boiled milk
• half a teacup of yeast
• the same quantity of white sugar
• a little salt

Method

1. 1

   Mix flour, lard, and salt.

2. 2

   Make a hollow in the middle, pour in the milk, and let cool.

3. 3

   Stir in yeast and sugar, set to rise.

4. 4

   In the morning, knead, let rise until noon, roll out, cut into shape, place in buttered pans, and let rise until tea-time.

5. 5

   Bake for ten minutes in a hot oven.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 72. The excerpt below is the record exactly as published.

half a teacup of yeast, a little salt; make a thick of these oyer night, using all the flour you will need| 152 COOKEBT FROM EXPEBIENOE. ezoepting wliat yon use in rolUng them ont. In the moniing floor a paAte-board, turn them on it and roll ont half an inoh thick, ont them ont with a biscnit-ontter, lay one or anoCh« (two deep), put them in the pans, which mnst be well greased^ iet them in a warm place, let them get yeiy light^ and bake fifteen minntes in a hot oven. * Hot Solli. One pi|it of milk scalded, stir in it a tablespoonftd of bntter; when cool, the white of one egg beaten light, a little salt, three tablespoonsful of yeast and flour enough to make a soft dough ; mix with a spoon, set oyer night, and next morning drop in but- tered roll-pans and bake about fifteen minutes. They should not be much thicker when mixed up at night than muffin batter, and no more added in the morning. This quantity makes twelve rolls. They are exceedingly nice. * Split Soils. Boil a pint of milk and let it cool, rub into a quart of flour a tablespoonftd of butter and one of lard, add half a teaspoonfid of salt ; make a hole in the middle of the flour and stir in the milk, half a teacup of yeast and two teaspoonsftil of white sugar ; let this stand until morning, then mix all togo^L :r and set in a warm place to rise. When light, knead into a very soft dough, and let it rise again until noon, then roll out, cut into round cakes, spread very thinly a little butter over each one, fold o?er| making a half circle of each one, and put them in pans to rise again. When very light, bake. If you wish them for breakfiuit, set them at noon the day before, and knead them up at ten o'clock at night, and in the morning roll out and put in the pans. * Very Fine BoUs. One pint of new milk poured hot over two large potatoes boiled and mashed, two ounces of butter and two of lard stirred into the potato and m^lk, a teaspoonftil of sugar, one of salt» two pounds of sifted flour and half a teacup of yeast ; knead all to* BREAD, CAKES, Ste. 158 geOieT fioT twenty minutes after breakfast if for tea; when yery ligkt, roll them out an inch in thickness, put in pans, rise again ant^ very light, and bake in a hot oven. « *' Parker-House BoUs." At noon mix well with two quarts of sifted flour, one table- spoonful of lard, and a little salt ; make a hollow in the middle of the flour, and pour in it a pint of hot-boiled milk, and set it away to oool until evening, then stir in the milk half a teacup of yeast, the same quantity of white sugar

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