Parker House Rolls
Ingredients
Directions
Make the dough
Scald the milk and add butter to it while warm.
When the mixture cools, add sugar, yeast, salt, and flour.
Let the dough rise until morning.
Shape and bake
Mould the dough a few moments.
Again at noon, repeat the same moulding.
Roll out the dough.
Cut the dough with a round cookie cutter.
Spread melted butter over the cut pieces.
Turn the other side over it.
Let rise until time to bake for tea.
Bake in a quick oven.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Flour
- Forms the gluten network that gives the rolls their structure.
- Butter (in the method)
- Adds fat that softens the crumb and gives a rich flavour.
- Milk (in the method)
- Adds moisture and tenderness to the dough.
- Yeast (in the method)
- Produces gas that makes the dough rise.
- Sugar (in the method)
- Feeds the yeast and adds sweetness and browning.
The step that matters
Add the yeast only after the milk mixture has cooled. Yeast is a living organism. Very hot liquid can kill it, so the dough will fail to rise if the mixture is added while still hot.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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