Parker House Rolls

Ingredients

• 1 cake Fleischmann's yeast
• 1 pint milk scalded and cooled
• 2 tablespoons sugar
• 4 tablespoons lard or butter melted
• 3 pints flour
• 1 teaspoon salt

Method

1. 1

   Dissolve yeast and sugar in lukewarm milk, add lard or butter and 1.5 pints of flour.

2. 2

   Beat until perfectly smooth.

3. 3

   Cover and let rise in a warm place 1 hour or until light.

4. 4

   Then add remainder of flour or enough to make a stiff dough; add the salt.

5. 5

   Knead well and place in a greased bowl.

6. 6

   Cover and let rise in a warm place about 1.5 hours or until double in bulk.

7. 7

   Roll out 0.5 inch thick.

8. 8

   Brush lightly with melted butter, cut with a 2 inch biscuit cutter, crease through center heavily with dull edge of knife and fold over in pocket book shape.

9. 9

   Place in well greased, shallow pans 1 inch apart.

10. 10

    Cover and let rise until light about 0.5 hour.

11. 11

    Bake ten minutes in hot oven.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 33. The excerpt below is the record exactly as published.

Parker House Rolls. 1 cake Fleischmann's yeast ; 1 pint milk scalded and cooled; 2 tablespoons sugar; 4 tablespoons lard or butter melted; 3 pints flour; 1 teaspoon salt

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