My Mother’s Parker House Rolls

This post may contain affiliate links to companies I know and trust. If you purchase something through one of those links I will receive a few pennies to help fund my yarn, fabric and vintage cookbook habit

(Insert a long rambling story about searching for years and years for this cookbook- reality is I picked it up in Virginia at McKay Books.)

I’m not sure about the age of said cookbook but it is older and as such isn’t as user friendly as contemporary cookbooks. It assumes that you have a basic knowledge of making breads and know what a pocketbook roll is- I didn’t so a quick google search led me to Spicy Southern Kitchen.

Google has given the answer that a hot oven is between 400-450 degrees. Any other questions? I have no clue the answers.

Print Pin

My Mother’s Parker House Rolls

Course bread

Cuisine American

Keyword bread, Bread is Life, Parker House, Rolls

Author ZNW Galpin

Ingredients

• 2 Quarts Flour
• 1 Tbsp lard
• 1 Pint whole milk boiled & cooled
• 1 Cake yeast
• salt
• ½ Cup sugar

Instructions

• Two quarts flour with 1 tablespoon lard rubbed into it.
• One pint whole milk, boiled- cool.
• Add 1 cake yeast, salt, ½ cup sugar.
• Make sponge in center of flour.
• When light, knead 20 minutes, let rise again.
• Make into pocket-book rolls.
• Rise again.
• Bake in hot oven 15 minutes.