Homemade Long John Rolls

Homemade Long John Rolls, 6.6 out of 10 based on 12 ratings
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Rating: 6.6/10 (12 votes cast)

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Long John rolls have been a favorite among The Amish Cook’s family for years. I first became acquainted with this delicious doughnut when visiting with The Amish Cook’s family in Indiana years ago.

This is a wonderfully soft, delicious doughnut slathered with a comforting frosting.  These will not last long at your house if you make them!   And don’t ask me how the pastry got its name, no one seems to know!


1 cup lukewarm water

2 packages active dry yeast

1 cup milk

2 large eggs, beaten

1/2 cup margarine

2 /3 cup sugar

1/2 teaspoon salt

pinch of ground nutmeg

6 1/2 cups bread flour

Frosting: 1 /2 cup butter,  1 teaspoon vanilla extract,  4 cups powdered sugar, 1 /2 cup milk.  In a medium bowl, cream butter with vanilla and 1 cup of the powdered sugar. Gradually add the milk and the remaining powdered sugar until smooth.

Pour the water into a small bowl and then add the yeast and stir  until completely dissolved. Set aside. Scald 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 milk to the yeast mixture.  Gradually add the flour until the dough is elastic and easy to handle. Put into a warm place. Cover with wax paper and let rise until double in size, about 2 hours. Punch down and divide the dough into 2 large pieces. Roll out each piece to  1 /4 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 – 3 inches until very hot. Fry the rolls in batches until golden, 2 minutes one each side. Frosting can be added when the rolls are cool..

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The Discussion

  1. ours were always filled with fruit jelly like filling

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  2. carol mcavoy says:

    I haven’t been able to print off a recipe on here.Can you tell me why?


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    • Carol,

      I just highlight the recipe, copy and paste into a Word document.
      Hope that works for you.

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  3. These are so good! I am making these again this weekend :-)

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    Rating: 5.0/5 (1 vote cast)

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