Recipe: Swans Down Parker House Rolls (using milk or buttermilk)

SWANS DOWN PARKER HOUSE ROLLS

4 1/2 cups sifted Swans Down Cake Flour
2 tablespoons baking powder
2 teaspoons salt
2 teaspoons sugar
1/2 teaspoon baking soda
1/2 cup vegetable shortening
1 1/4 cups milk or buttermilk
2 large egg yolks
Butter or margarine, melted (for brushing tops)

In a large bowl sift together flour, baking powder, salt, sugar and baking soda and with a pastry blender or your fingertips blend in shortening until mixture resembles coarse meal.

In another bowl whisk together milk or buttermilk and yolks. With a fork stir into flour mixture, stirring until mixture just forms soft dough.

On a lightly floured surface with floured hands pat dough out into a circle 1/4-inch thick and cut out biscuits with a 2 3/4-inch biscuit cutter. Brush tops with melted butter or margarine, crease through center and fold so that top half slightly overlaps bottom half. Place rolls close together on a baking pan and let rise in a warm place 1 hour.

Preheat oven to 425 degrees F.

Bake in middle of oven until golden brown, about 20 to 25 minutes. Brush with melted butter and cool on a rack.

Makes about 2 1/2 dozen rolls
Source: Recipe booklet: Celebrate the Seasons with Swans Down (Swans Down Cake Flour)