Parker House Rolls

A dish that gets its character from scalded milk and butter.

Bread And Bread Making

contains glutencontains dairy

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

Make it lactose-friendly

2 cups scalded milk → lactose-free milk, oat milk, or almond milk
3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake and three cups of flour. Beat thoroughly, cover, and let rise until light; cut down, and add enough flour to knead (it will take about two and one-half cups). Let rise again, toss on slightly floured board, knead, pat, and roll out to one-third inch thickness. Shape with biscuit-cutter, first dipped in flour. Dip the handle of a case knife in flour, and with it make a crease through the middle of each piece; brush over one-half of each piece with melted butter, fold, and press edges together. Place in greased pan, one inch apart, cover, let rise, and bake in hot oven twelve to fifteen minutes. As rolls rise they will part slightly, and if hastened in rising are apt to lose their shape.
SWEET FRENCH ROLLS.—Page 60. ]
PARKER HOUSE ROLLS; SALAD ROLLS; CLOVER LEAF BISCUIT; STICKS.—_Page 59._ ]
SWEDISH TEA RING; SWEDISH TEA BRAID.—_Page 64._ ]
COFFEE CAKES (BRIOCHE).—_Page 62._ ]
Parker House Rolls may be shaped by cutting or tearing off small pieces of dough, and shaping round like a biscuit; place in rows on floured board, cover, and let rise fifteen minutes. With handle of large wooden spoon, or toy rolling-pin, roll through centre of each biscuit, brush edge of lower halves with melted butter, fold, press lightly, place in buttered pan one inch apart, cover, let rise, and bake.

Nutrition (estimated, per serving)