Fannie Farmer's classic recipe of the Parker House Roll.
Course Pantry Basic
Prep Time 40minutes
2 1/2tsp.dry yeast
5 1/2cupsUnbleached all purpose flourdivided
Pour the lukewarm water into a glass, then sprinkle on the dry yeast and let sit 10 minutes until foamy.Add butter, sugar, and salt to the hot milk; when lukewarm, add the dissolved yeast and three cups of flour. Beat thoroughly, cover, and let rise until light; cut down, and add enough flour to knead (it will take about two and one-half cups).
Let rise again, toss on lightly floured board, knead, pat, and roll out to one-third inch thickness. Shape with biscuit-cutter, first dipped in flour. Dip the handle of a knife in flour, and with it make a crease through the middle of each piece; brush over one-half of each piece with melted butter, fold, and press edges together.
Place in greased pan, one inch apart, cover, let rise.
Bake in hot oven (400F) 12-15 minutes.
Parker House Rolls may also be shaped by cutting or tearing off small pieces of dough, and shaping round like a biscuit; place in rows on floured board, cover, and let rise fifteen minutes. With the handle of a large wooden spoon, or toy rolling pin, roll through the centre of each biscuit, brush the edge of lower halves with melted butter, fold, press lightly, place in a buttered pan one inch apart, cover, let rise, and bake.