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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!
LONG JOHN ROLLS
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..