Scalded Milk Parker House Rolls

Ingredients

• 1 pint milk
• 4 tbsp shortening
• 3 tbsp sugar
• 2 tsp salt
• 1 egg, well-beaten
• 1 cake yeast
• 4 tbsp water
• 7.5 cups sifted flour

Method

1. 1 Scald milk with shortening, then cool to 80°F.
2. 2 In a mixing bowl, combine cooled milk mixture, sugar, salt, egg, and yeast dissolved in water; mix thoroughly.
3. 3 Add flour gradually and work into a smooth, elastic dough.
4. 4 Grease a bowl, place dough inside, and turn to coat with shortening. Cover and let rise in a draft-free place for 3.5 hours.
5. 5 Punch down dough, turn over, and let rise for 1.25 hours. Punch again and let rise for 45 minutes.
6. 6 Turn dough onto a pastry board, roll into a strip, and cut into 1.5 oz pieces. Form into balls and let rise for 10 minutes.
7. 7 Round each ball, flatten slightly, and mark a crease down the center with the back of a knife.
8. 8 Fold the roll over like a pocketbook, patting the seam shut. Place on greased tins, brush with shortening, and let rise for 20 minutes.
9. 9 Wash rolls with egg wash and bake in a hot oven (425°F).