Parker House Rolls

• 4 Tbsp. Crisco or lard
• 1/2 c. sugar
• 2 tsp. salt
• 2 c. scalding milk
• 2 cakes compressed yeast
• 1/4 c. lukewarm water
• 1 tsp. sugar
• 2 eggs, beaten
• 7 c. bread flour

1. Put shortening, sugar and salt into milk; cool to lukewarm. Soften yeast in lukewarm water.
2. Add sugar; stir into milk mixture when lukewarm.
3. Add eggs, then stir in 4 cups of flour.
4. Beat thoroughly.
5. Add 3 cups of flour and mix dough thoroughly.
6. Cover with cloth and put in a warm place to rise for 45 minutes.
7. Knead and let rise another 25 minutes.
8. Roll out dough on lightly floured board to 1/2-inch thick.
9. Cut with a 3-inch cutter.
10. Make a crease slightly to one side of center of each biscuit, nearly through the dough, using the dull side of a knife.
11. Then brush edge of each biscuit with melted butter and fold wider side over shorter side, pressing edges firmly together.
12. Arrange 2-inches apart on baking sheet; cover with cloth and allow to rise for 1 1/2 hours.
13. Bake in a 400u0b0 oven for 15 minutes.
14. Remove from oven and brush with melted butter.

lard, sugar, salt, scalding milk, yeast, water, sugar, eggs, bread flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=168353 (may not work)