By Kevin Williams
Long John Rolls are really just an oblong frosted doughnut, but they are favorites among the Amish. They are relatively easy to make and if you are going to be feeding these to a large crowd (and the Amish and large groups are synonymous) than the shape of these rolls make them very easy to cram onto a large tray and pass around. You’ll see these often served at quilting bees and early morning gatherings. Sheesh, what is there not to like about these? One word to the wise: They’re best when freshly made, as they dry out quickly and need to be eaten within a day or two of baking. Also, these cannot be frozen. So, the takeaway from this recipe: EAT THEM RIGHT AWAY!!! Tough job.
Interestingly, Long John Rolls do appear on some school breakfast menus largely in the Upper Midwest, it seems. Take a peek at this December menu from the Minneota, Minnesota school system and look at December 20. Wow, I would have loved to have attended that school. We didn’t even do breakfast at our school when I was a child, but if we did I doubt a long john roll would have been on the menu. Yum.
Serves: 36 rolls
- 1 c lukewarm water
- 2 packages active dry yeast
- 1 c milk
- 2 lg eggs, beaten
- ½ c margarine
- ⅔ c sugar
- ½ tsp salt
- Pinch of ground nutmeg
- 6-7 c bread flour
- Vegetable shortening, for frying
- Frosting (optional)
- ⅓ c butter, softened
- 1 tsp vanilla extract
- 4 c powdered sugar
- ½ c milk
- POUR the water into a small bowl, and then add the yeast and stir until completely dissolved. Set aside.
- Scald the milk and let cool to lukewarm.
- Add the milk to the dissolved yeast.
- BLEND together the eggs, margarine, sugar, salt, and nutmeg until well blended, and then add to the milk and yeast mixture.
- Gradually add the flour until the dough is elastic and easy to handle.
- Put in a warm place.
- Cover with waxed paper and let rise until double in size, about 2 hours.
- Punch down and divide the dough into two large pieces.
- Roll out each piece to a ¾-inch thickness and cut into 7-inch-long oblong pieces.
- LET rise again.
- Heat vegetable shortening in a deep pan to a depth of 2 to 3 inches until very hot.
- Fry the rolls in batches until golden, 2 minutes on each side.
- TO MAKE THE FROSTING: Cream the butter with the vanilla and 1 cup of the powdered sugar in a medium bowl.
- Gradually add the milk and the remaining powdered sugar and stir until smooth.
- Frosting may be added if desired, once the rolls have cooled.