2 cups milk (scalded)
2 teaspoons salt
4 tablespoons butter
1 pkg active dry yeast dissolved in 2 tablespoons sugar
1/4 cup lukewarm water (105°F)
All purpose or bread flour (4 to 5 1/2 cups approximately)

Put milk in a large Pyrex measuring cup (if using microwave) or in a saucepan and heat until tiny bubbles form around the edge (scalding). Let milk cool until a skin forms on top and then skim off the top. This step helps the rolls to rise higher and be light and airy.

Note: You can skip scalding the milk if you use reconstituted dry milk.

Add butter, sugar, and salt to heated milk; when milk cools to lukewarm (not hot), add yeast and three cups of flour.

In a mixing bowl, beat milk mixture thoroughly, cover, and let rise until light and bubbly. Stir down, and add enough flour to knead (it will take about two and one-half cups). Knead for about 5 minutes or until dough is smooth and elastic.

Let rise again, toss on a lightly floured work surface, knead, pat, and roll out to one-third inch thickness. Shape with a biscuit-cutter that has been dipped in flour. Slice a crease through the middle of each piece using a butter knife. Brush over one-half of each piece with melted butter, fold, and press edges together.

Place in greased pan, one inch apart, cover, let rise, and bake in a preheated 350°F oven for 12-15 minutes. As rolls rise they will part slightly, but the rolls may lose their shape if they are risen in too warm a place or too quickly.

Parker House Rolls may be shaped by cutting or tearing off small pieces of dough, and shaping into a round like a biscuit; place in rows on floured board, cover, and let rise fifteen minutes. With the handle of a large wooden spoon, roll through center of each biscuit. Brush the edge of the lower halves with melted butter, fold, press lightly. Place in buttered pan one inch apart, cover, let rise, and then bake.

Variation: 2 to 3 cups of whole wheat flour may be substituted for all purpose flour.