Parkerhouse Rolls (Quick Method)

Ingredients

• 1 cupful milk
• 1 teaspoonful salt
• 2 tablespoonfuls sugar
• -^ to ^ cake compressed yeast
• 2 to 4 tablespoonfuls potato yeast
• 3 to 4 cupfuls sifted flour

Method

1. 1

   Add sugar, salt, and butter to scalded milk.

2. 2

   When lukewarm, add yeast.

3. 3

   Add flour until no more can be worked in with a spoon.

4. 4

   Cover and let rise until three times its bulk.

5. 5

   Knead lightly, roll to 1/2 inch thick, and cut with a floured cutter.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 8. The excerpt below is the record exactly as published.

Parkerhouse Rolls (Quick Method) 1 cupful milk 1 teaspoonful salt 2 tablespoonfuls sugar -^ to ^ cake compressed yeast or 2 tablespoonfuls butter 2 to 4 tablespoonfuls potato yeast 3 to 4 cupfuls sifted flour

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