Conestoga Steak House Rolls


Yeast (Photo credit: eddie.welker)


  • 1 package champagne yeast (2 1/4 teaspoons)
  • 2 cups warm water
  • 4 cups (50:50 mix) bread flour:pastry flour
  • 1/4 cup vanilla castor sugar
  • 1 1/2 sticks melted butter
  1. Add yeast to water and let it bloom. Maybe I was having a slow day in the kitchen. But I stood over the bowl and watched it after I put the yeast in the water. Now I’ve “bloomed” plenty of yeast. But I’ve never watched the whole process. First, a few bubbles appear. Then a few more. Then, the whole thing takes off like it’s a mole digging underground. It’s the coolest thing. Glad I watched it.
  2. Add remaining ingredient to the bowl, after the yeast has bloomed, adding flour last. Mix and pour into greased muffin tins. I made 20 rolls out of this batch.
  3. This doesn’t make a light and airy yeast roll. It’s a little bit denser but has a great taste.
  4. Bake at 400 degrees for 20 minutes. Pass the butter.

5 thoughts on “Conestoga Steak House Rolls

  1. I love to watch yeast bloom. It is the coolest thing! Working with yeast breads is one of life’s greatest pleasures.

  2. Reblogged this on Country By Design's Blog and commented:
    Haven’t tried this recipe, but it sounds easy and yummy!

  3. I love your description of the yeast blooms. This recipe could be a great science demonstration for my granddaughters. I also like the description of the rolls being a bit more dense. I’m in! Debra

  4. Pingback: Sally Lunn Bread | Suburbhomestead's Blog

  5. Pingback: Baked Sally Lunn Bread | Suburbhomestead's Blog

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