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PARKER HOUSE ROLLS
Makes 4 dozen.
1 cup milk
5 teaspoons sugar
6 teaspoons melted shortening
1 teaspoon salt
1 teaspoon dry yeast
1 cup lukewarm water
6
cups flour
Scald milk; stir in sugar and salt; cool to lukewarm.
Dissolve yeast in water. Add to milk.
Add 3 cups flour and beat until
smooth. Stir in the shortening. Mix in the remaining flour or enough to make
dough elastic and easy to handle. Knead well. Place in a greased bowl.
Cover and set in a warm place, free of draft. Let rise until doubled in
bulk, about 1 1/2 hours.
Roll out dough into 3/8 inch thick, and cut with 2
1/2 inch biscuit cutter. With a dull knife, butter through center of each roll.
Fold over in pocket-book shape.
Arrange loosely together in well-greased
shallow pans. Cover and let rise until double in size.
Preheat oven to 425
degrees. Bake for about 20 minutes or until golden brown.
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