---------- Recipe via Meal-Master (tm) v8.01
       Title: Parker House Rolls
  Categories: Breads
       Yield: 6 servings
       1    Cake compressed yeast             3/4 c  Lukewarm water
       6 tb Sugar                             3/4 c  Milk, scalded and cooled
   1 3/4 ts Salt                                5    To 5 1/4 cups flour
     1/4 c  Melted shortening              
   Soften yeast in cooled milk.  Add salt, shortening, sugar, and water. Add
   flour, a little at a time, beating thoroughly after each addition. Turn
   onto lightly floured board and knead until smooth. Cover with a warm, damp
   cloth.  Let rise until double in bulk. Roll to 1/3 inch thickness. Cut in
   rounds 2 inches in diameter. Crease middle of each with dull edge of knife.
   Brush 1/2 lightly with butter or butter substitute. Fold over, pressing
   together with palm of the hand.  Place close together in rows on well-oiled
   baking sheet.  Cover and let rise until treble in bulk. Bake in hot oven
   (450ø F) 15-18 minutes.  24 rolls.
   For Whole Wheat Parker House Rolls:
   Substitute whole wheat flour for 1/2 the white flour.  Add sufficient white
   flour to make a dough just stiff enough to knead. The Household Searchlight
   ~ 1941