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Flour (Egg Yolks eggs Whites eggs)
1 egg Yolks 2 eggs Whites 2 eggs ¾ teaspoon vanilla ¼ cup lukewarm water Add butter, sugar, and salt to scalded milk; when lukewarm add dissolved yeast cake and three cups flour. Cover and let rise; add egg and egg yolks well beaten, and enough flour to knead. Let rise again, and shape as Parker House Rolls. Before baking, make three parallel creases on top of each roll. When nearly done, brush over with whites of eggs beaten slightly, diluted with one tablespoon cold water and vanilla. Sprinkle with sugar.
Rusks (Zwieback) 1/2 cup scalded milk 1/2 teaspoon salt 2 yeast cakes 1/4 cup sugar ¼ cup melted butter 3 eggs
A sweet enriched roll of the Parker House type, finished with an egg-white glaze and sugar rather than butter. The quantities as printed are incomplete, so treat this as a method to graft onto a dough you already trust.
- Missing quantitiesThe list heading this recipe gives only the eggs, vanilla and a quarter cup of lukewarm water; the butter, sugar, salt, milk and yeast have no amounts attached to it, though the directions do call for three cups of flour plus enough more to knead. Amounts for those same ingredients appear in the "Rusks (Zwieback)" list at the foot of the page, so the two recipes may have been run together in printing. Either way, use the proportions of a sweet roll dough you trust and follow the shaping and glazing here.
- Yeast cakesA yeast cake here is compressed fresh yeast; such cakes were commonly around 0.6 oz, and one is usually reckoned as roughly 2 1/4 teaspoons of active dry yeast, dissolved in the quarter cup of lukewarm water. The two-cake quantity is generous by modern standards; one packet will do in a warm kitchen.
- Scalded milkScalding is generally explained as neutralising something in raw milk that weakens gluten. Pasteurised milk needs no scalding, but warming it helps the butter and sugar dissolve, and the mixture must be no warmer than lukewarm before the yeast goes in, as the recipe says.
- Fractions to read carefully"34 teaspoon vanilla" is three-quarters of a teaspoon; "14 cup melted butter" is a quarter cup. Both are printed with the fraction bars lost.
- OvenThe recipe gives no oven heat. Enriched rolls of this size are usually baked around 400F for 12 to 15 minutes; sugar-glazed tops will colour fast, so watch the last few minutes.
- The glazeThe egg white goes on when the rolls are nearly done rather than before baking, which keeps the sugar from burning over a full bake.
- ShapingParker House shaping means rolling the dough out thin, cutting rounds, creasing each with the back or handle of a knife and folding it over. The three parallel creases described here are pressed into the top of the finished shape before it goes into the oven.
- YieldWith three cups of flour plus enough more to knead, expect roughly two dozen rolls of Parker House size. Best the day they are baked.
Rolls of this kind sit on the line between bread and cake, and are grouped with the yeast breads rather than the chemically leavened ones. Zwieback, the rusks whose ingredient list follows on the page, takes its name from the German for "twice baked" -- a roll dried out in a slow oven to keep. Fannie Farmer's generation is associated with writing such doughs in level measurements rather than handfuls, which is why the gaps in this ingredient list are conspicuous.