Parker House Rolls

Ingredients

• 1 pt. milk scalded
• 2 tb. sugar
• 2 tb. butter
• 1 ts. salt
• £ cake yeast
• £ c. water
• 1 beaten egg
• Add flour to make a dough

Method

1. 1

   When lukewarm, add £ cake yeast dissolved in £ c. water.

2. 2

   Add flour to make a batter.

3. 3

   Beat well.

4. 4

   Add 1 beaten egg, and flour to make a dough.

5. 5

   Knead and let rise till light.

6. 6

   Shape into rolls, handling the dough as little as possible.

7. 7

   Let rise in the pan about 1 hour or until very light.

8. 8

   Bake in a quick oven 20 minutes.

9. 9

   Brush with milk or butter.

10. 10

    The egg may be omitted.

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 61. The excerpt below is the record exactly as published.

Parker House Rolls 1 pt. milk scalded 2 tb. sugar 2 tb. butter 1 ts. salt When lukewarm, add £ cake yeast dissolved in \ c. water. Add flour to make a batter. Beat well. Add 1 beaten egg, and flour to make a dough. Knead and let rise till light. Shape into rolls, handling the dough as little as possible. Let rise in the pan about 1 hour or until very light. Bake in a quick oven 20 minutes. Brush with milk or butter. The egg may be omitted. Rolls may also be made from bread dough. They take their name from the different forms in which they are shaped. BREADS 141 Entire Wheat Bread 1 pt. milk scalded \ c. sugar 1 ts. salt or £ c. molasses When lukewarm, add £ cake yeast dissolved in £ c. water

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