Parker House Rolls Recipe
Ingredients
| Milk | 2 Cup (16 tbs) | |
| Butter/Margarine | 3 Teaspoon | |
| Sugar | 2 Teaspoon | |
| Salt | 2 Teaspoon | |
| Cake yeast | 1 | |
| Lukewarm water | 1/4 Cup (16 tbs) | |
| All purpose flour | 5 1/2 Cup (16 tbs) |
Directions
Scald milk and add butter, sugar and salt.
Let cool to lukewarm.
Dissolve yeast cake in lukewarm water and add to milk mixture.
Add 3 cups flour and beat thoroughly.
Cover and let rise until light.
Cut down, and add enough flour to knead (it will take about 21/2 cups).
Let rise again, toss on slightly floured board, knead, pat and roll out to 1/3 inch thickness.
Shape with biscuit cutter, first dipped in flour.
Dip the handle of a knife in flour, and with it make a crease through the middle of each piece.
Brush with melted butter, fold and press edges together.
Place in a greased pan one inch apart.
Cover, let rise and bake at 400F 12-15 minutes.
As rolls rise they part slightly, and if hastened in rising, they are apt to lose their shape.
Let cool to lukewarm.
Dissolve yeast cake in lukewarm water and add to milk mixture.
Add 3 cups flour and beat thoroughly.
Cover and let rise until light.
Cut down, and add enough flour to knead (it will take about 21/2 cups).
Let rise again, toss on slightly floured board, knead, pat and roll out to 1/3 inch thickness.
Shape with biscuit cutter, first dipped in flour.
Dip the handle of a knife in flour, and with it make a crease through the middle of each piece.
Brush with melted butter, fold and press edges together.
Place in a greased pan one inch apart.
Cover, let rise and bake at 400F 12-15 minutes.
As rolls rise they part slightly, and if hastened in rising, they are apt to lose their shape.
Chef
