Parker House Rolls

• 2 c. scalded milk
• 3 Tbsp. butter or shortening
• 2 Tbsp. sugar
• 1 tsp. salt
• 1 cake yeast or 1 pkg. granular yeast
• 1/4 c. lukewarm water
• 7 c. enriched flour

1. Combine the milk, shortening, sugar and salt.
2. Cool to lukewarm.
3. Add yeast which has been dissolved in lukewarm water; add about 2/3 of the flour and beat thoroughly.
4. Let rise until double; add remaining flour.
5. Knead well.
6. Let rise again until double.
7. Roll dough 1/4 inch thick.
8. Cut with a 3-inch biscuit cutter.
9. Brush rounds with melted butter.
10. Grease thoroughly center with dull edge of knife.
11. Fold double, pinch edges together and place on well-greased pan, one inch apart.
12. Allow to rise until double in size.
13. Brush tops with melted butter.
14. Bake in hot oven (425u0b0) for 15 to 20 minutes.
15. Makes 30 rolls.

milk, butter, sugar, salt, cake yeast, water, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=781296 (may not work)