Aunt Patsy’s Rolls (Patsy Stroburg, my Grandma Laurayne’s Sister in Law)
1 package dry active yeast or 1 cake of compressed yeast
¼ cup water
1 cup milk, scalded
2 Tbsp butter
2 Tbsp sugar
1 tsp salt
1 well beaten egg
3 ½ cups sifted flour
Soften yeast in warm water (110 degrees). Scald milk and add butter, sugar, and salt. Cool to lukewarm. Add softened yeast and well beaten egg.
Gradually stir in flour to form soft dough. Beat vigorously. Cover to rise in warm place until double in bulk (1-1 ½ hours).
Turn out on lightly floured surface and make into desired roll shape.
For Parker House Rolls:
Cut with biscuit cutter, brush with melted butter, then cut with back of knife and fold so top overlaps slightly.
Cover and let rise in warm place.
Bake at 400 degrees for about 15 minutes.
Remove from oven and brush with melted butter.
This recipe makes about 1 ½ dozen parker house rolls.