Parker House Rolls

Title:
Parker House Rolls

Yield:
1 Servings

Categories:
Bread,
Rolls




Ingredients:





     1    Yeast cake


     6 tb Sugar


 1 3/4 ts Salt


   1/4 c  Shortening; melted


   3/4 c  Water; lukewarm


     5 c  Flour






 Soften yeast in cooled milk, add salt, shortening, sugar, water. Add


 flour a little at a time, beating thoroughly after each addition. Turn


 on lightly floured board, knead until smooth. Roll to 1/3 inch


 thickness. Cut in rounds 2 inches in diameter, crease middle of each


 with a knife. Brush 1/2 lightly with butter, fold over, pressing


 togehter with palm of hand. Place on well oiled baking sheet, let rise


 until treble in bulk. Bake 15 to 18 minutes 450 F.


 


 Source: Miss Nellie Ragen, Selden Grange, Fayette County, OH


 Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.


 Compiled by members of Ohio State Grange Home Economics Committee.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip