Parker House Rolls Recipe

Two cups scalded milk, two tablespoonfuls sugar, one teaspoonful salt,

two tablespoonfuls butter, one egg, one yeast cake dissolved in

one-fourth cup lukewarm water. Mix dry ingredients and butter in the hot

milk; when slightly cool, add flour enough to make a drop batter, beat

well, add the yolk of egg, then the white beaten until stiff, and lastly

the dissolved yeast cake, beat hard. Then add flour enough for a soft

dough that you can handle. Turn on a well-floured board and knead until

covered with blisters, turn into a well-buttered bowl. Cover and place

in a temperature of 75 degrees until it doubles its bulk. Shape into

rolls, butter and cover until they are very light. Bake in a quick oven

until a delicate brown.

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