Parker House Corn Rolls Recipe

One and one-fourth cup white flour (measurements level), three-fourths

cup cornmeal, four teaspoonfuls baking powder, one-half teaspoonful

salt, one tablespoonful sugar, two tablespoonfuls butter, one egg,

one-half cup milk. Method: Mix and sift dry ingredients in a bowl; chop

butter in with a knife; beat egg, to which add one-half cup milk; add

all slowly to dry ingredients to make a soft dough that can be handled;

add more milk, if necessary; toss lightly on floured board and pat to

one-half inch thickness; cut with round cutter, patting piece of butter

in center; fold in center, so that opposite edges meet; put in buttered

baking sheet; wet top with milk and bake in quick oven ten to fifteen

minutes.

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