Home › Breads › Parker House Rolls

Parker House Rolls

Rub one tablespoon of lard into two quarts of flour. Moisten one cake of Larkin Dry Yeast. Scald one pint of milk, and when cool, but not cold, add to the flour. Beat well, adding one teaspoon of salt, one half cup of sugar and the softened yeast. Let rise. These can be mixed in the morning and be ready to use for supper, or they may be mixed at noon, allowed to rise until bedtime, mixed again, and be baked for breakfast. The dough at the second kneading should be rolled thin, cut with a biscuit-cutter, spread with melted butter, folded, allowed to rise and then baked.