Parker House Rolls Recipe 2 ingredients

• Sponge
• 2 cups of bread flour
• 1 cup of milk, scalded and cooled to lukewarm temperature
• When sponge is light add 1 tablespoonful of sugar
• ½ teaspoonful of salt
• 1 cake of compressed yeast
• ¼ cup of melted shortening
• ¼ cup of scalded-and-cooled
• 1¾ to 2 cups of bread flour milk

To prepare this Parker House Rolls Recipe 2, first soften the yeast in the fourth cup of milk; add to the cup of milk, stir in the flour with a spoon, then beat the mixture until very smooth. Cover it with a plate and let stand in a temperature of about 70o F. until light and puffy, then add the salt, sugar, shortening and flour and mix to a smooth dough. Turn on to a floured board and knead until elastic and the surface shows tiny blisters; cover closely and let stand until doubled in bulk. Turn on to a lightly-floured board, crust or upper side down, roll into a half-inch thick sheet with the rolling pin, cut into rounds, brush over one-half of each round with melted butter and fold the other half over the buttered half. Set close together in a buttered pan. When again doubled in bulk bake about half an hour; glaze during the last of the baking. One-fourth a cake of compressed yeast may be used at night for a loaf of bread, and in the morning the rest of the cake for these rolls.