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Wednesday, February 9, 2011

Conestoga Rolls

I was given this recipe over 25 years ago.  I was told that these rolls were like the ones served at Conestoga Steakhouse in Dothan and thus were called Conestoga Rolls.  It's a simple yeast roll recipe.  They are cooked in a muffin tin, so you can cook whatever number of rolls that you need.  The rest of the dough can be stored in a covered container and kept in the refrigerator for up to two weeks.  You can have yeast rolls at several meals over the two week period.

                                                            Conestoga Rolls

2 cups warm water                                                               1 pkg. dry yeast
1/4 cup sugar                                                                        1 egg, beaten
4 cups self-rising flour                                                         3/4 cup Crisco oil

Stir together sugar, flour, and yeast.  Add water  and stir well.  Then add egg & oil and stir until well blended. 

Pour into a greased muffin tin, filling about 1/2 full.  Bake at 450 for 10 - 12 min. 
Your oven temp may differ from mine, so check on the rolls after 8 min. of baking.

This recipe makes 3 dozen rolls


1 comment:

  1. oooh how I remember eating at Conestoga and those wonderful rolls they served! These are so good!! I miss the good old days when we lived in Dothan!!!!