Home › Bread, Biscuits, Muffins and Waffles › Parker House Rolls

Parker House Rolls

1 cake FLEISCHMANN'S YEAST 1 pint milk, scalded and cooled 2 tablespoonfuls sugar 4 tablespoonfuls lard or butter, melted 3 pints sifted flour 1 teaspoonful salt Dissolve yeast and sugar in lukewarm milk, add lard or butter and one and one-half pints of flour. Beat until perfectly smooth. Cover and let rise in a warm place one hour, or until light. or Then add remainder of flour, enough to make a dough, and the salt.

Knead well, or "throw and roll." Place in greased bowl. Cover and let rise in a warm place for about one and one-half hours, or until double in bulk.

Roll out one-fourth inch thick. Brush over lightly with melted butter, cut with two-inch biscuit cutter, crease through center heavily with dull edge of knife, and fold over in pocket-book shape. 1 2 4 1 1 cups sifted flour egg teaspoonful salt Dissolve yeast and sugar in lukewarm milk. Add lard or butter and two cups of flour. Beat thoroughly, then add egg well beaten, balance of flour gradually, and salt.

When all of the flour is added, or enough to make a dough that can be handled, turn on board and knead lightly and thoroughly, using as little flour in the kneading as possible. Place in wellgreased bowl. Cover and set aside in a warm place, free from draft, to rise about two hours.

When light, form into small biscuits the size of a walnut. Place one inch apart, in well-greased shallow pans. Let rise until double in bulk about half an hour. Brush with egg and milk, and bake ten minutes in hot oven.