Parker House Rolls

Ingredients

• 2 cups scalded milk
• 1 teaspoon salt
• 3 tablespoons butter
• 2 tablespoons sugar
• 1 yeast cake dissolved in 1/2 cup lukewarm water
• Flour

Method

1. 1

   Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake and three cups of flour.

2. 2

   Beat thoroughly, cover, and let rise until light; cut down, and add enough flour to knead (it will take about two and one half cups).

3. 3

   Let rise again, toss on slightly floured board, knead, pat, and roll out to one third inch thickness.

4. 4

   Shape with biscuit-cutter, first dipped in flour.

5. 5

   Dip the handle of a case knife in flour, and with it make a crease through the middle of each piece; brush over one half of each piece with melted butter, fold, and press edges together.

6. 6

   Place in greased pan, one inch apart, cover, let rise, and bake in hot oven twelve to fifteen minutes.

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 6. The excerpt below is the record exactly as published.

PARKER HOUSE ROLLS. 2 cups scalded milk. 1 teaspoon salt. 3 tablespoons butter. 1 yeast cake dissolved in J cup 2 tablespoons sugar. lukewarm water. Flour

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