Title: Parker House Rolls
Categories: Bread, Osg, Rolls
Yield: 1 Servings

1 Yeast cake
6 tb Sugar
1 3/4 ts Salt
1/4 c Shortening; melted
3/4 c Water; lukewarm
5 c Flour

Soften yeast in cooled milk, add salt, shortening, sugar, water. Add
flour a little at a time, beating thoroughly after each addition. Turn
on lightly floured board, knead until smooth. Roll to 1/3 inch
thickness. Cut in rounds 2 inches in diameter, crease middle of each
with a knife. Brush 1/2 lightly with butter, fold over, pressing
togehter with palm of hand. Place on well oiled baking sheet, let rise
until treble in bulk. Bake 15 to 18 minutes 450 F.

Source: Miss Nellie Ragen, Selden Grange, Fayette County, OH
Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of Ohio State Grange Home Economics Committee.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip