PARKER HOUSE ROLLS. Of the various kinds of rolls, perhaps none meets with greater favor than the so-called Parker House rolls. Such rolls may be used in almost any kind of meal, and since they are brushed with butter before they are baked, they may be served without butter, if desired, in a meal that includes gravy or fat meat.

• 1 cake compressed yeast
• 1 pt. lukewarm milk
• 4 Tb. fat
• 2 Tb. sugar
• 1 tsp. salt
• 3 pt. white flour
• 1 c. white flour additional for kneading

Dissolve the yeast in some of the lukewarm milk. Pour the remainder of the warm milk over the fat, sugar, salt, and dissolved yeast, all of which should first be put in a mixing bowl. Stir into these ingredients half of the flour, and beat until smooth. Cover this sponge and let it rise until it is light. Add the remainder of the flour, and knead until the dough is smooth and does not stick to the board. Place the dough in a greased bowl, and let it rise again until it doubles in bulk. Roll the dough on a molding board until it is about 1/4 inch thick. Then cut the rolled dough with a round cutter; brush each piece with soft butter; mark it through the center with the dull edge of a kitchen knife; and fold it over. Place the pieces of dough thus prepared in shallow pans, about 1 inch apart, and let them rise until they are light, when each roll will appear like that shown at d. Then bake them in a hot oven for about 15 minutes.

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