84. Parker House Rolls.--Of the various kinds of rolls, perhaps none
meets with greater favor than the so-called Parker House rolls, one of
which is shown at _a_, Fig. 19. Such rolls may be used in almost any
kind of meal, and since they are brushed with butter before they are
baked, they may be served without butter, if desired, in a meal that
includes gravy or fat meat.
PARKER HOUSE ROLLS
(Sufficient for 3 Dozen Rolls)
1 cake compressed yeast
1 pt. lukewarm milk
4 Tb. fat
2 Tb. sugar
1 tsp. salt
3 pt. white flour
1 c. white flour additional for kneading
Dissolve the yeast in some of the lukewarm milk. Pour the remainder of
the warm milk over the fat, sugar, salt, and dissolved yeast, all of
which should first be put in a mixing bowl. Stir into these ingredients
half of the flour, and beat until smooth. Cover this sponge and let it
rise until it is light. Add the remainder of the flour, and knead until
the dough is smooth and does not stick to the board. Place the dough in
a greased bowl, and let it rise again until it doubles in bulk. Roll the
dough on a molding board until it is about 1/4 inch thick. Then cut the
rolled dough with a round cutter; brush each piece with soft butter;
mark it through the center, as at _b_, Fig. 19, with the dull edge of a
kitchen knife; and fold it over, as at _c_.
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