Parker House Rolls
|Active dry yeast/1 cake compressed||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|All purpose flour||7 Cup (112 tbs), sifted|
|Egg||1 , well beaten|
Dissolve yeast in warm water.
Combine milk, sugar, salt, and butter in a saucepan, scald, then cool to lukewarm.
Stir in yeast and 3 cups of the flour, beating very hard.
Cover with a tea towel and place in a warm spot.
Let rise until light and bubbly, then mix in egg and enough of the remaining flour to make a kneadable dough.
Knead well, cover again, and let stand in a warm place until double in size.
Roll dough about 1/3 inch thick on a lightly floured board (dough will spring back at first).
Cut with a 3 inch round cutter.
Brush each circle with a little melted butter, crease center with the back of a floured knife, and fold over, pinching the edges together.
Place rolls 1 inch apart on ungreased cooky sheets.
Let rise again until almost double in size, then bake in a preheated 450° oven for 12 to 15 minutes.