Parker House Rolls
2 cps scalded milk
3 tbsp butter
2 tbsp sugar
1 tsp salt
1 cake compressed yeast
3 cps flour
2 1/2 cps flour (additional)
1 - With 2 cps scalded milk mix 3 tbsp butter, 2 tbsp sugar and 1 tsp salt.
2 - Let it cool until lukewarm before adding 1 cake compressed yeast stirred into 1/4 cp lukewarm water, then 3 cps flour.
3 - After beating thoroughly, let the mixture stand, covered until it has risen light..
4 - Then cut it down and add to it about 2 1/2 cps flour (enough to make a dough that can be kneaded).
5 - After it has stood in a warm place long enough to rise again, toss it upon a board lightly floured, and after kneading
and patting roll it to 1/3 inch thickness, and cut into shape with a flour-dipped biscuit cutter.
6 - When each piece has been creased a littlem above the middle with the handle of a knife (dipped in flour),
brushhalf the top surface of each with melted butter, fold over at the creaseand press the edges together.
7 - In a greased pan arrange them an inch apart, and coveruing, let them rise again.
8 - When light, let them bake 12 to 15 minutes in a hot oven.