Parker House Rolls
- 2 cups scalded milk
- 3 tablespoons butter
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 yeast cake dissolved in 1/4 cup lukewarm water
- Flour
Add butter, sugar and salt to milk; when lukewarm add dissolved yeast cake and three cups of flour. Beat thoroughly, cover, and let rise with love and patience until light; cut down, and add enough flour to knead (it will take about 2 1/2cups). Let rise again, toss on slightly flour-covered surface, knead pat, and roll, roll, roll out to 1/3 inch thickness. Shape with biscuit cutter, first dipped in flour. Dip the handles of a case knife in flour, and with it make a crease through the middle of each piece; brush over 1/2 of each pieces with melted butter, fold, and press edges together. Place in greased pan, 1 inch apart, cover, let rise with love and patience, and bake in hot oven 12-15 minutes (be patient, you rascal). As rolls rise they will part slightly, and if hastened in rising are apt to lose their shape.
Parker House rolls may be shaped by cutting or tearing off small pieces of dough, and shaping round like a biscuit; place in rows on flour-covered surface, cover, and let rise with love and patience 15 minutes (be patient, you rascal). With handle of large wooden spoon, or toy rolling pin, roll through center of each biscuit, brush edge of lower halves with melted butter, fold, press lightly, place in pan lined with butter 1 inch apart, cover let rise with love and patience, and bake.
Parker House rolls may be shaped by cutting or tearing off small pieces of dough, and shaping round like a biscuit; place in rows on flour-covered surface, cover, and let rise with love and patience 15 minutes (be patient, you rascal). With handle of large wooden spoon, or toy rolling pin, roll through center of each biscuit, brush edge of lower halves with melted butter, fold, press lightly, place in pan lined with butter 1 inch apart, cover let rise with love and patience, and bake.
Submitted by Aug 2, 2009
15 min
30 min
45 min