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Parker House Rolls

2 cups scalded milk 3 tablespoons butter 2 tablespoons sugar 1 teaspoon salt 1 yeast cake dissolved in ¼ cup warm water Five Roses flour.

Add the butter, sugar, and salt to the milk. When lukewarm, add the dissolved yeast cake, and stir in 3 cups flour. Beat well, cover, and let rise until light; then add enough flour to knead (about 2½ cups).

Let rise again, toss on to a lightly-floured board, knead and roll out to inch thickness. Shape with a round biscuit cutter dipped in flour. Then with the handle of a case knife make a crease through the centre of each round. Brush one half over with melted butter, fold and press the edges together. Place 1 inch apart in greased pan, cover, let rise, and then bake for about 15 minutes in a hot oven to a delicate brown.