Parkerhouse Rolls

Ingredients

• 1 Pint Milk
• 2 Quarts Sifted Flour
• 3 Tablespoonfuls Snowdrift
• 1 Compressed Yeast Cake
• 1 Teaspoonful Salt

Method

1. 1

   Put the flour in a bowl, add the salt and rub in the Snowdrift.

2. 2

   Scald the milk and let it cool, add to it the yeast cake, moistened.

3. 3

   Make a well in the center of the flour and pour in the milk and yeast; cover and stand aside until morning.

4. 4

   In the morning, stir in the flour gradually until you have a stiff dough; knead for fifteen minutes, then pound for fifteen minutes with a potato masher.

5. 5

   The dough must be soft and velvety.

6. 6

   Put it back in the bowl, stand in a warm place, 72 degrees Fahrenheit, until it has doubled its bulk and is very light.

7. 7

   Turn it on a board and roll it out carefully in a sheet a quarter of an inch thick; cut with a large round cutter and, with a knife handle, make in the center of each cake a sort of hinge or depression, fold over one half and place them in a greased baking pan.

8. 8

   When very light, bake in a quick oven fifteen minutes.

Nutrition per serving

As published

This recipe was extracted from Snowdrift secrets (1913) by Sarah Tyson Heston Rorer, page 12. The excerpt below is the record exactly as published.

PARKERHOUSE ROLLS 1 Pint Milk 2 Quarts Sifted Flour 3 Tablespoonfuls Snowdrift 1 Compressed Yeast Cake 1 Teaspoonful Salt

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