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Parker House Rolls Recipe

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This recipe for Parker House Rolls, by , is from Maughan Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Blanche Yonk


1 - 2 tbsp. yeast
3 tbsp. sugar
2 c. milk, scalded, cool
6 tbsp. butter
3 pints flour, sifted, measure
1 tsp. salt

1. Dissolve yeast and 1 tsp. sugar in c. warm water.
2. Add butter and remaining sugar in the warm milk.
3. Add of the flour and the yeast mixture. Blend mixture thoroughly. Cover.
4. Keep in a warm place and let mixture rise until bubbly (45 - 60 minutes).
5. Add remaining flour and salt, mixing until dough forms a soft ball it will be sticky.
6. Turn out onto a floured board and knead thoroughly 10 minutes or so, until dough is soft and elastic and no longer sticks to the surface.
7. Grease bowl for dough and surface of the dough. Cover and let rise 1 hour until double in bulk.
8. Punch down. Cover and let rise 30 minutes. Turn out on board.
9. Roll about -inch thickness, cut with biscuit cutter (I use a glass). Crease with back of a knife.
10. Dip in melted butter; fold on top half is slightly overlapping. Press edges together. Place close together in a well-greased baking sheet.
11. Cover and let rise 1 to 1 hours in a warm place.
12. Bake 20 minutes or until lightly browned in oven at 400.




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