Parker House Rolls - cooking recipe

Ingredients

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

Preparation

Put shortening, sugar and salt into milk; cool to lukewarm. Soften yeast in lukewarm water.
Add sugar; stir into milk mixture when lukewarm.
Add eggs, then stir in 4 cups of flour.
Beat thoroughly.
Add 3 cups of flour and mix dough thoroughly.
Cover with cloth and put in a warm place to rise for 45 minutes.
Knead and let rise another 25 minutes.
Roll out dough on lightly floured board to 1/2-inch thick.
Cut with a 3-inch cutter.
Make a crease slightly to one side of center of each biscuit, nearly through the dough, using the dull side of a knife.
Then brush edge of each biscuit with melted butter and fold wider side over shorter side, pressing edges firmly together.
Arrange 2-inches apart on baking sheet; cover with cloth and allow to rise for 1 1/2 hours.
Bake in a 400\u00b0 oven for 15 minutes.
Remove from oven and brush with melted butter.