---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Parker House Rolls
 Categories: Breads
      Yield: 6 servings
 
      1    Cake compressed yeast             3/4 c  Lukewarm water
      6 tb Sugar                             3/4 c  Milk, scalded and cooled
  1 3/4 ts Salt                                5    To 5 1/4 cups flour
    1/4 c  Melted shortening              
 
  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 inch thickness. Cut in
  rounds 2 inches in diameter. Crease middle of each with dull edge of knife.
  Brush 1/2 lightly with butter or butter substitute. 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) 15-18 minutes.  24 rolls.
  
  For Whole Wheat Parker House Rolls:
  
  Substitute whole wheat flour for 1/2 the white flour.  Add sufficient white
  flour to make a dough just stiff enough to knead. The Household Searchlight
  ~ 1941
 
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