Parker House Rolls II
1 cake compressed yeast
6 tbsp sugarbr> 1 3/4 tsp salt
1/4 cp melted shortening
3/4 cp lukewarm water
3/4 cp milk, scalded and cooled
5-5 1/4 cps flour
1 - Soften yeast in cooled milk.
2 - Add shortening, sugar, and water.
3 - Add flour a little at a time, beating thoroughly after each addition.
4 - Turn onto lightly floured board and knead until smooth.
5 - Cover with a warm, damp cloth.
6 - Let rise until double in bulk.
7 - Roll to 1/3 inch thickness.
8 - Cut in rounds 2 inches in diameter.
9 - Crease middle of each with dull edge of knife.
10 - Brush 1/2 lightly with butter or butter substitute.
11 - Fold over, pressing topgether with palm of the hand.
12 - Place close together in rows on well oiled baking sheet.
13 - Cover and let rise until treble in bulk.
14 - Bake in hot oven (450 degrees F.) 15-18 minutes.