"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Dolly Madison Cakes Recipe

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This recipe for Dolly Madison Cakes, by , is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dessie Caro Garland, Texas
Added: Sunday, July 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sliced potato
3 3/4 to 4 cups all-purpose flour
1 pkg active dry yeast
3 tbsp butter
2 tbsp sugar
1 egg
butter melted
1 1/2 tsp salt

Directions:
Directions:
In sauce pan cook potato covered in 1 cup water until tender, 15-20 minutes. Drain, reserving liquid. Add water if necessary to equal 3/4 cup liquid. Mash potato, set aside. In a large mixing bowl, combine 1 cup flour and yeast. In sauce pan heat reserved potato liquid, 3 tbls. butter, sugar, and 1 1/2 tsp. salt till just warm, 115-120; stir constantly. Add to dry mixture, then add egg and mashed potato. Beat at low speed for 1/2 minute. Scrape sides, beat 3 minutes at high speed. By hand stir in enough flour to make moderately stiff dough. Turn out on lightly floured board and knead till smooth; place in a lightly greased bowl, turn one time; cover and let rise till double in bulk. Punch down and let rest 10 minutes. Roll dough out, cut shape desired; place on baking sheet and cover till doubled in volume. Brush top with butter and bake at 350 for 18-20 minutes. Brush tops again with melted butter before serving. Yield: 18 rolls Prep: 2 hour

Personal Notes:
Personal Notes:
Dolly Madison served these rolls at White House and was praised for their excellence. From a Better Homes & Garden Heritage Cookbook, 1970's.

 

 

 

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