Parker House Rolls Recipe 3

• 1 cup scalded and warm milk
• ½ cake compressed yeast
• 2-½ cups bread flour
• 2 tablespoons vegetable fat
• 2 tablespoons sugar
• ½ teaspoon salt

1. Dissolve the yeast in 2 teaspoons water. Add the warm milk and beat in 1 cup white flour to smooth batter.
2. Cover and set in a warm room until very light (about 1-1/2 to 2 hours).
3. Add the salt, the sugar, and the fat, and beat into the sponge.
4. Add the remainder of the flour, reserving a handful for the board, and mix to a soft dough.
5. Turn out on a floured board and knead gently until elastic, being careful that it does not stick to the board.
6. Put into an oiled bowl, cover and let rise until, when tapped, it begins to sink; then work down well, and let rest until half again its original bulk.
7. Work together and turn out on a floured board.
8. Divide into 1-1/2 ounce pieces, and divide each piece into two.
9. Roll out into small, round buns, and lay on a well-floured board.
10. When they have risen to nearly half again their original bulk, make a crease through the center, with a small roller the size of a broom handle.
11. Oil one half, fold the other half over and press together.
12. Lay in an oiled baking pan, let rise until very light, then bake in at 425 degrees until golden brown.

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