Ingredients Jump to Instructions ↓

  1. Posted by LladyRusty at anonymous May 9, 2001

  2. Source: Heritage Of America Cookbook - Better Homes and Gardens

  3. Note: "Boston's Parker House was an instant success when it opened in 1855 because it introduced a radical concept; diners could eat there when they pleased, not just at specified hours. These soft yeast rolls that look like little purses are associated with this famous hostelry."

  4. 3 1/2 to 4 cups all-purpose flour

  5. 1 package active dry yeast

  6. 1 cup milk

  7. 1/4 cup granulated sugar

  8. 1/4 cup butter

  9. 1/2 teaspoon salt

  10. 3 egg yolks

  11. Melted butter

  12. In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside.

  13. 120 to 130 degrees F

  14. 3 egg yolks. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.

  15. 6 to 8 minutes total

  16. 1 1/2 hours

  17. 1/4-inch thickness. Cut with a

  18. 2 1/2-inch round biscuit cutter, dipping the cutter into flour between cuts. Brush with melted butter. To shape, use a wooden spoon handle to make a slight off center crease in each round. Fold large half over small half, overlapping slightly. Press folded edge firmly. Place

  19. 3 inches apart on the baking sheets. Let rise in a warm place until nearly double (about 30 minutes).

  20. 375 degree F oven for 10 to 12 minutes or until golden. Remove rolls from baking sheets and cool on a wire rack.

  21. Servings: 24


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