
A historical bread from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). serve hot
Preserved exactly as written in the original source
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dissolve yeast and sugar in lukewarm milk
mix flours, add two cups to liquid and beat well
add shortening, the rest of the flour, and salt
knead until smooth
let raise in warm place free from draft, about two hours
shape as for Parker House rolls, let raise one hour
bake twenty minutes
serve hot
Modern guidance to help you succeed with this vintage recipe
Scalding the milk denatures whey proteins that can inhibit gluten development, creating a more tender crumb. Grinding the rolled oats breaks down their structure, allowing them to absorb moisture and integrate smoothly into the dough rather than creating dry pockets. The two-stage mixing—first creating a loose batter, then adding remaining ingredients—allows the yeast to begin activating while ensuring even hydration of the bran and oats, which absorb significantly more liquid than white flour and need time to soften.
The shaped rolls can be refrigerated overnight after shaping. Cover tightly with plastic wrap and let come to room temperature for 30-45 minutes before the final one-hour rise. Alternatively, freeze shaped unbaked rolls for up to 1 month; thaw in refrigerator overnight, then proceed with the final rise.
Store completely cooled rolls in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze for up to 3 months. Reheat frozen rolls directly from freezer in a 350°F oven for 10-12 minutes, or thaw at room temperature and warm for 5-7 minutes.
AI-generated tips from Chef Cecil's culinary database
The shaped rolls can be refrigerated overnight after shaping. Cover tightly with plastic wrap and let come to room temperature for 30-45 minutes before the final one-hour rise. Alternatively, freeze shaped unbaked rolls for up to 1 month; thaw in refrigerator overnight, then proceed with the final rise.
Store completely cooled rolls in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze for up to 3 months. Reheat frozen rolls directly from freezer in a 350°F oven for 10-12 minutes, or thaw at room temperature and warm for 5-7 minutes.