Parker House Rolls – from My Mother’s CookBook

I have this old cookbook my mother created. She told me that this was a school project for Home Ec. I want to capture the recipes contained in the cookbook before they are lost for ever. I have captured the original recipe in her hand writing.

The original recipes don’t provide complete instructions. I’ve interpreted what I could. I hope to recreate the recipe in the near future. I will post updates to the recipe after I’ve had a chance to recreate it.

If you’d like to prepare the Parker House Roll dough in advance, you can mix the dough, let it rest at room temperature for about 10 to 15 minutes and then put the dough in the fridge overnight. Complete the first rise (the bulk fermentation) in the fridge for about 12 to 16 hours (overnight). The next morning, go straight to shaping and buttering the dough. Let the dough rest until the rolls become puffy; this may take slightly longer than expected to account for the dough being cold. Go ahead and bake as directed in the recipe. Happy baking!

Parker House Rolls

Parker House Rolls Recipe from My mother's cookbook
Course: Breads, Side Dish
Author: Dorthy Durgin Stuertz

Ingredients

  • 1 pint scalded milk
  • 1 cake yeast or 1 package yeast or 7 grams yeast or 2 1/4 tsp yeast
  • 2 tbsp sugar
  • 1 tsp salt
  • 4 tbsp lard
  • 3 pints flour or 360 grams or 3 cups

Instructions

  • Dissolve sugar and yeast in lukewarm water. Add lard and 1/2 pint of flour. Beat smooth. Let rise until light or about 1 hour. Add rest of flour or enough to make dough. Knead. Let rise for 1 1/2 hour, then knead and roll out. Cut into rolls. Let rise 3/4 hour.
    Bake @ 350° for 20 mnutes or until golden brown

Notes

Shaping rolls
Roll the dough so that it has a rectangular shape that is about 1 foot in length and 8 inches wide. The thickness of the dough should be about ¼ inch.
Cut the length of the rectangle into 2-inch strips.
Cut each strip into thirds so that the resulting pieces are about 2 x 4 inches.
Fold the 2 x 4 inch pieces so that one end is about a ½ inch from lining up with the other end.
Place the dough on a lightly greased baking sheet with the 2 ends facing down.
 

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