Parker House Rolls

A historical recipe from A friend in the kitchen, by Colcord, Anna L. (Anna Letitia) (1899).

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A historical recipe

A friend in the kitchen: or, What to cook and how to cook it, by Colcord, Anna L. (Anna Letitia) (1899). Project Gutenberg eBook #61451.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 5 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Take two cupfuls of lukewarm milk, previously scalded, three tablespoonfuls of melted butter, or vegetable oil, one well-beaten egg, three tablespoonfuls of sugar, a pinch of salt, and one cake of yeast dissolved in a little of the milk;
mix all together, then add enough flour to make a good batter.
Let rise until light, knead, using sufficient flour;
let rise again till very light, roll out to one-half inch in thickness, cut into round or oval shapes with a cutter, fold one third back over the top, and place in a pan to rise.
When very light, bake in a moderate oven.
Brush over with beaten yolk of egg, mixed with two spoonfuls of cold water just before taking from the oven.
Braided or plaited rolls may be made by cutting the rolled dough into strips six inches long and one inch wide, pinching the ends of each three strips together, and then braiding.