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Parker House Rolls

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  Milk 2 Cup (32 tbs)
  Butter/Margarine 3 Teaspoon
  Sugar 2 Teaspoon
  Salt 2 Teaspoon
  Yeast cake 1
  Lukewarm water 1⁄4 Cup (4 tbs)
  Sifted all-purpose flour 5 1⁄2 Cup (88 tbs) (Approximately)

Scald milk and add butter, sugar and salt.
Let cool to lukewarm.
Dissolve yeast cake in lukewarm water and add to milk mixture.
Add 3 cups flour and beat thoroughly.
Cover and let rise until light.
Cut down, and add enough flour to knead (it will take about 21/2 cups).
Let rise again, toss on slightly floured board, knead, pat and roll out to 1/3 inch thickness.
Shape with biscuit cutter, first dipped in flour.
Dip the handle of a knife in flour, and with it make a crease through the middle of each piece.
Brush with melted butter, fold and press edges together.
Place in a greased pan one inch apart.
Cover, let rise and bake at 400F 12-15 minutes.
As rolls rise they part slightly, and if hastened in rising, they are apt to lose their shape.

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Parker House Rolls Recipe