Rolls - Parker House

Submitted by: jej
Last Updated: 8/27/2008

From BH&G (1953 edition)

Parker House Rolls (for Sunday dinner)

1 pkg active dry or 1 cake compressed yeast
1/4 c. water
1 c. milk, scalded
2 T. shortening
2 T. sugar
1 t. salt
1 well-beaten egg
3 1/2 c. sifted enriched flour

Oven 400F.

Soften active dry yeast in warm water (110F.), compressed yeast in lukewarm water (85F.). Combine milk, shortening, sugar, salt; cool to lukewarm. Add yeast; add egg. Gradually stir in flour to form soft dough. Beat vigorously; cover; let rise in warm place (82F.) till double. Turn out on lightly floured surface. Then follow pictures, right. [I'll put the written descriptions of the pictures here.]

1. Dough has risen once. Roll or pat on lightly floured surface till 1/4 to 1/2 inch thick. Cut with 2 1/2-inch biscuit cutter. Brush each of the rounds with very soft butter. [The pictures show the butter definitely in the center of the rounds, leaving some plain dough on the rims/edges; I presume that 'sealing' in the next step can take place.]

2. Make a crease (just off center) with back of knife. Fold so top overlaps slightly. Seal end edges. Place on a greased cooky sheet. Brush with melted fat.

3. Let rise till double. Bake in hot oven (400F.) about 15 minutes. Makes about 3 dozen small rolls. Serve hot-as-the-oven in a napkin-lined basket.

[4.] [Shows] a basket of make-by-you rolls with golden-brown crusts, hot buttery centers -- just watch them disappear at Sunday dinner.