I hope their name is Parker. From: When you Bake—with yeastEdited, published and distributed by THE MAKERS OF FLEISCHMANN’S YEASTSTANDARD BRANDS LIMITED • MONTREAL, QUEBEC Copyrighted July 1956
WHITE ROLL DOUGH Straight-Dough Method Scald…….1 cup milkStir in: 1/3 cup sugar , 2 1/4 teaspoons salt, 6 tablespoons shorteningCool to lukewarm.Meantime measure into bowl…….1/2 cup lukewarm waterStir in:2 teaspoons sugarSprinkle with contents of 2 envelopes Fleischmann’s Active Dry YeastLet stand 10 minutes. THEN stir well.Stir in lukewarm mixture.Add…….2 cups sifted all-purpose flourBeat until smooth.Stir in an additional…….1 3/4 cups (about) sifted all-purpose flour Turn out dough on lightly floured board or canvas.Knead until smooth and elastic.Place in greased bowl; brush top with melted shortening.Cover.Let rise in warm place free from draft until doubled in bulk - about 1 hour.Punch down dough—turn out on lightly floured board or canvas.Finish as directed. For Faster Roll Dough (Action Quick Dough) : Increase sugar from 2 to 3 teaspoonsful dissolved in the 1/2 cup lukewarm water and increase yeast to 3 envelopes.Rising time will be reduced to about 40 minutes. Note from me: 1 envelope of yeast is equal to 2 1/4 teaspoons of granular yeast. PARKER HOUSE ROLLS Makes 24 rolls Halve the dough; form each half into a 12-inch roll.Cut each roll into 12 equal pieces; form into smooth balls.Roll each ball into an oval 2 1/2 inches by 3 1/2 inches; fold in half crosswise. Place on greased baking sheets and press edges together lightly.Brush lightly with melted butter or margarine.Cover. Let rise in warm place free from draft until doubled in bulk.(Straight-Dough Method about 1 hour; Action—Quick Dough about 30 minutes.)Bake in a hot oven (400° F) about 15 minutes. Notes from me: For best taste use butter, not margarine.Keep an eye on them from the 10 minute mark so they don’t burn.
March 11, 2016
November 18, 2017