Follow the directions given under Parker House rolls for the method of mixing the dough. When the dough is ready, put on a well-floured board and roll out in a rectangular shape to about half an inch in thickness. Brush with melted fat and sprinkle with the mixed sugar, cinnamon and raisins. Commencing with the long side of the dough, make into a roll. Cut crosswise of the roll making slices half an inch in thickness. Place on a greased pan, let rise until they have doubled in size, and bake in a hot oven.
Number of servings 24 dozen
Amount in one serving 1⅓ oz. per roll
Calories in one serving______
Cost of one serving______
PARKER HOUSE ROLLS
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Sugar | 2 c. | ||||
| Butter substitute | 2 c. | ||||
| Water | 2 qt. | ||||
| Milk | 2 qt. | ||||
| Yeast | ¼ lb. | ||||
| Water, lukewarm | 2 c. | ||||
| Flour | 11 to 12 qt. | ||||
| Salt | ½ c. | ||||
| Butter substitute | 1½ c. |
Scald the milk. Soften the yeast in the two cups of lukewarm water. Add the sugar and fat to the scalded milk and then add the two quarts of water. When the milk and water mixture is a little more than lukewarm add the yeast and five quarts of flour. Beat to smooth batter and let rise one hour. Then add the salt and the remainder of the flour. Beat on the machine or knead. Let rise one hour. When the dough is light, cut into small pieces, getting twelve rolls from each pound of dough. With the palm of the hand, roll these pieces into smooth balls and place them in rows to rise. When they have again become light, roll the balls flat, with a rolling pin or stick, brush with melted fat, fold over and put in pans to rise. When they have doubled in size, bake in a hot oven until well browned. The tops may be brushed with melted fat, when they come from the oven.
Number of servings 24 dozen
Amount in one serving 1⅓ oz.
Calories in one serving______
Cost of one serving______
WHITE BREAD
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Yeast | ¼ lb. | ||||
| Water, lukewarm | 1 pt. | ||||
| Milk, scalded | 2 qt. | ||||
| Fat | 1 c. | ||||
| Sugar | 1 c. | ||||
| Cold water | 2 qt. | ||||
| Flour | 13 to 14 qt. | ||||
| Salt | ¼ c. |
Soften the yeast in the pint of water. Scald the milk and add the fat, sugar and cold water. When the liquid is lukewarm, add the yeast and mix to a sponge with a part of the flour. It will require about six quarts. Let rise one hour and add salt and work to a stiff dough with the remainder of the flour. Let rise again about one hour. Cut into loaves of two pounds each. Place in well-greased pans, let rise and bake about one hour. This makes twelve one and three quarter pound loaves, after baking.
Number of servings 12 loaves
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______