Parker House Rolls

3 T (plus a little) shortening
1 c scalded milk
1 c boiling water
2 T sugar
2 t salt
1 yeast pkg in ¼ c warm water
flour

Put shortening, milk, water, sugar, and salt in bread mixer. Cool, add yeast, then flour to form a soft, but not sticky dough. (How much flour? Who knows! Enough to form a soft, non-sticky dough, apparently.) Put in greased bowl and let rise twice. Then roll out into separate rolls and let rise. Bake at 350° for approximately 15-20 minutes. Yield approximately 36.

Jo’s note: I made a modified (i.e. easier for me) version of this for the bread machine. Check it out.

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