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This recipe was written inside an old Rumford Complete Cookbook that Margaret Thume had. She wrote the recipe on a blank page on the left. It became so faded from use that years later she rewrote the recipe on the right in an older and shakier hand. That should be enough to tell you that this is a very good recipe.

If you're interested, you can click on the image and see a larger version of the photo on flickr.

1 cake Fleischmann's yeast
1 pint milk [2 cups] scalded and cooled
2 Tablespoons sugar
4 Tablespoons Melted lard [butter works well too]
3 pints sifted Flour [6 cups]
1 and a half teaspoons salt

Dissolve yeast and sugar in lukewarm milk and add shortening [butter or lard]. Add 1 and a half pints flour [3 cups]. Beat until smooth. Let rise one hour. Add rest of flour and salt. Work well, place in a greased bowl. Let rise 1 and a half hours. Roll out one quarter inch thick and let rise 3/4 of an hour. [After you roll it out, you need to cut it in circles about 3 inches in diameter. Brush the circles with water or melted butter and fold in half, pressing firmly so the dough sticks. Cover with a cloth while dough rises.] Bake about 10 minutes at 425 degrees.
Parker House Rolls Here are the completed rolls. These take awhile to make since you have to let the dough rise 3 times, but it is not a difficult recipe. Mommom used to make these for special occasions, like family dinners or holidays.