---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Parker House Rolls
 Categories: Rolls
      Yield: 24 Rolls
 
      1    Cake compressed yeast
      6 tb Sugar
  1 3/4 ts Salt
    1/4 c  Shortening; melted
    3/4 c  Water; lukewarm
    3/4 c  Milk; scalded & cooled
      5 c  Flour; up to 5-1/4 c
 
  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" thickness. Cut in rounds 2" in diameter. Crease middle of
  each with dull edge of knife. Brush half lightly with butter. 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 (450 F) for 15 to 18 minutes.
  
  Whole Wheat Parker House Rolls:
  
  Substitute whole wheat flour for half of the white flour. Add
  sufficient white flour to make a dough just stiff enough to knead.

  Recipe by Miss Nellie Ragen, Selden Grange, Fayette County, OH

  Recipe FROM: The Household Searchlight, 1941
 
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