Parker House Rolls

Ingredients

• 4 Tbsp Crisco or lard
• 12 c sugar
• 2 tsp salt
• 2 c scalding milk
• 2 cakes compressed yeast
• 14 c lukewarm water
• 1 tsp sugar
• 2 eggs beaten
• 7 c bread flour

Directions

1. Put shortening sugar and salt into milk cool to lukewarm Soften yeast in lukewarm water
2. Add sugar stir into milk mixture when lukewarm
3. Add eggs then stir in 4 cups of flour
4. Beat thoroughly
5. Add 3 cups of flour and mix dough thoroughly
6. Cover with cloth and put in a warm place to rise for 45 minutes
7. Knead and let rise another 25 minutes
8. Roll out dough on lightly floured board to 12-inch thick
9. Cut with a 3-inch cutter
10. Make a crease slightly to one side of center of each biscuit nearly through the dough using the dull side of a knife
11. Then brush edge of each biscuit with melted butter and fold wider side over shorter side pressing edges firmly together
12. Arrange 2-inches apart on baking sheet cover with cloth and allow to rise for 1 12 hours
13. Bake in a 400 oven for 15 minutes
14. Remove from oven and brush with melted butter