Recipe: Parker House Rolls

One pint of milk, boiled and cooled, a piece of BUTTER the size of an egg, one-half cupful of fresh yeast, one tablespoonful of sugar, one pinch of salt, and two quarts of sifted flour.

Melt the BUTTER in the warm milk, then add the sugar, salt and flour, and let it rise over night. Mix rather soft. In the morning, add to this half of a teaspoonful of soda dissolved in a spoonful of water. Mix in enough flour to make the same stiffness as any BISCUIT dough; roll out not more than a quarter of an inch thick. Cut with a large round cutter; spread soft BUTTER over the tops and fold one-half over the other by doubling it. Place them apart a little so that there will be room to rise. Cover and place them near the fire for fifteen or twenty minutes before baking. Bake in rather a quick oven.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)