Amish Long John Rolls

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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 and their delicious glaze make this pastry very easy to cram onto a large tray and pass around.  

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• 🙋  FAQ
• More Long John Roll Tips
• 🍩Long John Ingredients
• 📋 Long John Roll Instructions
• 🍩More Amish Doughnut Recipes

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 Long John Rolls often served at quilting bees and early morning gatherings.  Sheesh, what is there not to like about these (unless you are counting calories, then, yeah, nothing to see here)?

🙋  FAQ

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 Minnesota, 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.  

Long John Rolls seem to be most popular in the winter. Probably has to do with deep-frying these doughnuts, who wants to be hunched over a fryer in the middle of July? By the way, when you make these you should fry them until just nice and golden brown.

The recipe I have says the frosting is "optional", but, geez, to me, that is like saying chocolate chips are optional in chocolate chip cookies. Maple frosting is also a super addition to this if you want to try something different. They become like giant maple bars or a maple bar doughnut. If you are looking for something with few calories and packed with protein and fiber, a Long John Donut is not your choice!

Above is the weathered and old recipe that I have, handwritten by an Amish cook.

And if you really love Long John Rolls, but don't want the calories, I found this Long John Roll soap on Etsy. Just don't eat it.

A few other notes about Long John Rolls. These doughnuts traditionally have had white frosting. But there's no rule says you can't try chocolate or caramel frosting. Or even this amazing brown sugar frosting. You can also make a bunch of "minis", instead of making them into 7" long oblong traditional long johns, you could make them in 3.5 inch "minis", that would allow a larger batch, cut the calories per roll, and, might be more fun for a large group. Of course, more work to frosting a bunch of minis. But just a suggestion.

More Long John Roll Tips

• Try some nice maple glazes with Long Johns for a nice variation.
• Use a greased large bowl when stirring the dough up, it'll keep it from sticking to the sides.
• Make sure you knead until you get a nice, elastic soft dough
• You use a deep-fryer or just a deep pot.
• Use a floured surface for kneading.
• Shape dough into two large rectangles before cutting out Long Johns.
• All-purpose flour works great in this recipe.
• Don't use too warm water to dissolve yeast.
• Keep some paper towels handy, this can get messy with dough, flour, etc flying all over!
• For the frosting you can use a wooden spoon to mix up, or a stand mixer, either will give a good result!

🍩Long John Ingredients

• 1 c lukewarm water
• 2 packages active dry yeast
• 1 c milk
• 2 lg eggs, beaten
• ½ c margarine
• ⅔ c sugar
• ½ teaspoon salt
• Pinch of ground nutmeg
• 6-7 c bread flour
• Vegetable shortening, for frying

Frosting

• ⅓ c butter, softened
• 1 teaspoon vanilla extract
• 4 c powdered sugar
• ½ c milk

📋 Long John Roll Instructions

1. POUR the water into a small bowl, and then add the yeast and stir until completely dissolved. Set aside.
2. Scald the milk and let cool to lukewarm.
3. Add the milk to the dissolved yeast.
4. BLEND together the eggs, margarine, sugar, salt, and nutmeg until well blended, and then add to the milk and yeast mixture.
5. Gradually add the flour until the dough is elastic and easy to handle.
6. Put in a warm place.
7. Cover with waxed paper and let rise until double in size, about 2 hours.
8. Punch down and divide the dough into two large pieces.
9. Roll out each piece to a ¾-inch thickness and cut into 7-inch-long oblong pieces.
10. LET rise again.
11. Heat vegetable shortening in a deep pan to a depth of 2 to 3 inches until very hot.
12. Fry the rolls in batches until golden, 2 minutes on each side.
13. TO MAKE THE FROSTING: Cream the butter with the vanilla and 1 cup of the powdered sugar in a medium bowl.
14. Gradually add the milk and the remaining powdered sugar and stir until smooth.
15. Frosting may be added if desired, once the rolls have cooled

🍩More Amish Doughnut Recipes

Doughnuts are a staple on Amish farms, a sweet treat that is irrestistable. Here are some recipes:

Amish Lard Cakes

Lard? These really are delicious!

Mrs. Chupp's Homemade Doughnuts

These are so good!

Baked Amish Donuts

Donuts that are baked, not fried!

Pumpkin Donuts

You can enjoy these any time of year, but autumn is best for pumpkin!