2 cups of scalded milk. 2 tablespoonfuls of sugar. 1 yeast cake. 1 teaspoonful of salt. 1/2 cup of lukewarm water. 1/2 cup of butter. Flour.

Make a sponge of the milk, scalded and cooled, the yeast cake, softened in the lukewarm water, and about three cups of flour; beat thoroughly, cover, and set aside until light; then add the sugar, salt, melted butter and flour to knead. Knead about twenty minutes; let rise until double in bulk. Gently turn on to a lightly floured board, upper side down, roll into a sheet half an inch thick, cut into rounds, brush over one half of each round with melted butter and fold the other half over the buttered half. Set close together in a buttered pan. When doubled in bulk, bake about half an hour; glaze just before taking from oven.

Crescents Recipe

Prepare a Parker House roll mixture, adding flour to make a very stiff dough; when light roll out in a sheet one eighth an inch in thickness and cut into strips about seven inches wide; cut these into sharp-pointed triangles, then, commencing at the base, roll them up, bring the ends toward each other, keeping the point in the middle of the roll to give the shape of a crescent. Place on baking tins some distance apart, when light brush the tops with warm water and bake from fifteen to twenty minutes; then brush over with yolk of egg beaten with two tablespoonfuls of milk, and return to the oven to brown.

Salad Or Luncheon Rolls Recipe

Use the formula for Parker House rolls, increasing the quantity of butter somewhat and adding the whites of two stiff-beaten eggs. Shape into balls and let rise until light and puffy, then make a deep crease in the middle of each biscuit with the floured handle of a small wooden spoon; brush the crease with melted butter and press the edges together. Place the biscuits close together in a buttered pan, cover, let rise a little and bake twelve to fifteen minutes in a hot oven.