Parker House Rolls

1/2 yeast cake
1 c. milk, scalded and cooled
1 tbsp. sugar
2 tbsp. melted butter
3 c. flour
1/2 tsp. salt

Dissolve yeast and sugar in lukewarm milk. Add butter while milk is hot; add 1 1/2 cup flour. Beat until perfectly smooth, cover and let rise in a warm place 1 hour or until light. Add remainder of flour or enough to make a dough and salt. Knead well; place in greased bowl; cover and let rise in a warm place for about 1 1/2 hours or until double in bulk. Roll out 1/4 inch thick; brush lightly with melted butter; cut with a floured 2-inch biscuit cutter. Crease through center heavily with floured knife handle and fold over in a pocket book shape; press edges together lightly. Place on a well-greased shallow pan 1 inch apart. Cover and let rise until light, about 3/4 of an hour. Bake 10 minutes or more in a hot oven, 425 degrees.