Parker House Rolls - cooking recipe

Ingredients

1 c. milk, scalded
3 Tbsp. sugar
1/2 tsp. salt
1 yeast cake
2 Tbsp. lukewarm water
1 egg white, stiffly beaten
flour (enough to knead)

Preparation

Mix scalded milk, sugar and salt.
When lukewarm, add yeast cake softened in about 2 tablespoons lukewarm water.
Add beaten egg white and enough flour to knead, beating in the flour thoroughly while adding.
Knead thoroughly.
When it is smooth and satiny to the touch, keeps its round shape and does not stick to the board or hand, it is ready to be placed in a clean, oiled bowl. Knead in all the flour to be used at this time.
On the other hand, use no more than necessary.
Cover tightly and let rise.
When double in bulk, knead again with just enough flour to keep from sticking.
Roll 1/4-inch thick.
Cut with a medium size biscuit cutter, spread with a thin layer of butter.
Crease through the center with a knife.
Fold over and press the edges close together. Place in a pan far enough apart to prevent them touching even after they are risen.
Let rise again and bake in a hot oven.