Title: Parker House Rolls
Categories: Bread
Yield: 6 Servings

1		Cake compressed yeast
6	tb	Sugar
1 3/4	ts	Salt
1/4	c	Melted shortening
3/4	c	Lukewarm water
3/4	c	Milk, scalded and cooled
5		To 5 1/4 cups flour

Soften yeast in cooled milk. Add salt, shortening, sugar, and water. Add flour, a little at a time, beating thoroughly after each addition. Turn onto lightly floured board and knead until smooth. Cover with a warm, damp cloth. Let rise until double in bulk. Roll to 1/3 inch thickness. Cut in rounds 2 inches in diameter. Crease middle of each with dull edge of knife. Brush 1/2 lightly with butter or butter substitute. Fold over, pressing together with palm of the hand. Place close together in rows on well-oiled baking sheet. Cover and let rise until treble in bulk. Bake in hot oven (450ø F) 15-18 minutes. 24 rolls.

For Whole Wheat Parker House Rolls:

Substitute whole wheat flour for 1/2 the white flour. Add sufficient white flour to make a dough just stiff enough to knead. The Household Searchlight ~ 1941

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