Parker House Rolls
1 Cake Compressed Yeast
6 Tablespoons Sugar
1 3/4 Tsp Sugar
1/4 Cup Melted Shortening
3/4 Cup Lukewarm Water
3/4 Cup Milk, Scalded and Cooled
5 - 5 1/4 Cups Flour
➔Soften Yeast in cooled milk. Add salt, shortening, sugar, and water. Turn onto lightly floured board and knead until smooth.
Cover with a warm damp cloth. Let rise until double in bulk. Roll to 1/3 inch thickness. Cut in rounds 2 inches in diameter.
Crease middle of each with dull edge of knife. Brush half lightly with butter or butter substitute. Fold over, pressing together with palm of the hand.
Place close together in rows on well-oiled baking sheet. Cover and let rise until treble in bulk. Bake in hot oven (450°F) 15-18 minutes. 24 rolls.
SearchLight Recipe Book ©1946