Parker House Rolls
Ingredients
- 2 cupfuls hot milk and water
- 3 tablespoonfuls fat
- 2 tablespoonfuls sugar
- 1 teaspoonful salt
- 1 yeast cake
- 1/4 cupful lukewarm water
- bread flour
Instructions
Make a sponge of the ingredients, using 3 cupfuls of flour. Beat thoroughly, cover, and let rise until light. Then add enough flour to knead. Knead, cover, and allow to rise until doubled in bulk. Knead again slightly, and roll out on a floured board until 1/3 of an inch in thickness. Cut into rounds with a biscuit cutter; put a bit of butter or substitute near the edge of the biscuit; fold; and press the edges together. Place in an oiled pan; cover. Let rise until double in bulk, and bake at 425 degrees F. from 20 to 30 minutes.
The crust may be glazed with a mixture of milk and sugar a few minutes before removing the biscuits from the oven. Use 1 part sugar to 2 parts milk. Diluted egg white also may be used for glazing.
A corn-starch paste is sometimes used for glazing. It is made as follows: Mix 2 teaspoonfuls of corn-starch with the same quantity of cold water. Add 3/4 cupful of boiling water; stir and cook for 5 minutes. Brush this over the top of the rolls, sprinkle with sugar. Return the rolls to the oven and continue baking until the crust is browned.
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Source
School and Home Cooking (1920)