Circa 1910 Parker House Rolls
*I found this recipe in a collector's cookbook. The original price for the book at the time of publication was $1.00! But this recipe is definitely one of my favorites. Updated for modern usage here.
2 cups scalded milk
4 tablespoons butter
2 tablespoons granulated sugar
1 teaspoon salt
1 pkg or 2 1/4 teaspoons active dry yeast
1/4 cup lukewarm water
51/2 to 6 cups all-purpose flour
In large bowl, combine butter, sugar and salt; add scalded milk, mixing well. When lukewarm add the yeast which has been dissolved in 1/4-cup lukewarm water along with 3 cups of flour. Beat well, cover and allow to rise until a "sponge" rises. Beat down and add remaining flour. Allow to rise a second time until doubled in bulk. On floured surface roll 1/3 inch thick, cutting with a 2 1/2-inch round cutter. Press crease in center, brush one half with some melted butter and press edges together. Place on lightly greased baking sheet 1 1/2 inches apart, cover and allow to rise until doubled. Bake 15-20 minutes. Five minutes before baking is done, brush with a mixture of 1 egg white and 2 tablespoons milk. Return to oven to finish baking.
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