Recipes

Parkerhouse Rolls

Recipe No. 18 from the U.S. Army's WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Breads

Serves Approximately 300 rolls.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 18 from the U.S. Army’s WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Directions

  1. Prepare basic dough as in recipe for white bread. Shape into plain rolls. Brush with melted fat. Crease each roll across the center on greased side with a small rolling pin. Fold rolls on the crease. Place close together in greased pans with creased side up. Cover pans; allow to rise until double in size. Bake in hot oven (425° to 450° F.) about 20 minutes.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 18, Breads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.