Parker House Rolls

Source: Heritage Of America Cookbook - Better Homes and Gardens

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."

3 1/2 to 4 cups all-purpose flour

1 package active dry yeast

1 cup milk

1/4 cup granulated sugar

1/4 cup butter

1/2 teaspoon salt

3 egg yolks

Melted butter

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

120 to 130 degrees F

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.

6 to 8 minutes total

1 1/2 hours

1/4-inch thickness. Cut with a

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

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

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

Servings: 24