Parkerhouse Rolls (Sponge Method)

Ingredients

• 1 cupful milk
• % cake dry yeast
• 1 teaspoonful salt
• 2 tablespoonfuls potato jeast
• 2 tablespoonfuls sugar
• 2 tablespoonfuls shortening
• 3 or 4 cupfuls flour

Method

1. 1

   Scald the milk and cool.

2. 2

   When lukewarm, add the potato yeast or the dry yeast, which has been soaked 30 minutes in 0.25 cupful of lukewarm water.

3. 3

   Add the salt and 1.5 cupfuls of flour.

4. 4

   Beat until smooth, cover and set to rise overnight.

5. 5

   In the morning, break up the sponge with a spoon, add the sugar, shortening, well beaten egg and enough flour to make a dough that may be kneaded.

6. 6

   Knead until the dough is smooth, elastic and no longer sticks to the board or the fingers.

7. 7

   Cover and let rise.

8. 8

   Then turn on a board, knead lightly and roll 0.5 inch thick.

9. 9

   Cut with an oval or round floured cutter.

10. 10

    Crease in the middle with a floured knife handle, rub one half with melted butter and fold over.

11. 11

    Place the rolls one inch apart in an oiled tin and let rise until double in size.

12. 12

    Bake in a hot oven 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 9. The excerpt below is the record exactly as published.

Parkerhouse Rolls (Sponge Method) 1 cupful milk % cake dry yeast or 1 teaspoonful salt 2 tablespoonfuls potato jeast 2 tablespoonfuls sugar Vegg 2 tablespoonfuls shortening 3 or 4 cupfuls flour

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