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Potato Rolls (Madison Cakes) Recipe

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This recipe for Potato Rolls (Madison Cakes), by , is from BELOVED FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Christine Brown Yott (Recipe of Sally Gerhold Brown)


1 c. sliced potatoes
1 c. water
3-4 c. flour
1 pkg. yeast
3 T. butter
2 T. sugar
1 tsp. salt
1 egg

Heat potatoes in saucepan and water until tender. Drain but save water (needs to be 3/4 c.)
Mash potatoes and add egg.
Heat reserved water, butter, sugar and salt.
Add yeast to water mixture (water can't be too hot).
Add mixture to 1 cup of the flour.
Add potatoes.
Beat on low minute, then high for 3 minutes.
Stir in 2-3 c. flour until stiff.
Knead 5-8 minutes. Place in greased bowl and turn once (so grease is on bottom and top of mixture).
Cover and let rise 35 minutes (place in a warm area where there is no draft).
Punch down, cover, rest 10 minutes.
Roll inch thick, cut out biscuits.
Place on greased cookie sheets.
Cover and rise 20 minutes.
While they are rising, preheat oven to 350
Bake biscuits for 18-20 minutes.
Once baked, brush with melted butter.

Number Of Servings:
Number Of Servings:
18-24 biscuits
Preparation Time:
Preparation Time:
5 hours




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