Parker House Rolls Recipe

Sift two cups of flour with half a teaspoonful of salt and one

teaspoonful of sugar, then add a cup of tepid water in which a cake of

compressed yeast has been dissolved, two tablespoonfuls of melted

butter; when mixed break in one egg and add flour enough to make a soft

dough. Knead well, beating the dough upon the board. Set to rise in a

warm place, when light knead again, adding only enough flour to keep

from sticking to the board, roll out about half an inch thick, cut with

a biscuit-cutter, brush with melted butter, fold in half and set to rise

again. These rolls can be set at noon if for tea, or in the morning if

for luncheon, or they can be made up at night for breakfast, when use

only half a yeast cake. This dough can be moulded into small, oblong

rolls for afternoon teas.

Vote