By Kevin Williams
It just sort of happened and I'm not sure how or when, but a cell phone became a practical appendage. I can't even remember now when I had my first true cell phone. The late 1990s? Probably. I had a landline phone. I still remember the number of my last landline. For much of the post-2000 period, I had a razor phone or a Blackberry. I loved my razor phone, and I loved my Blackberry. I think I miss the simple, sleek red razor phone the most. I forget when my first iPhone was....probably around 2011 because that is when the oldest photo on my current smartphone is dated. Most of my photos are stored on the cloud to save space on my phone, but I've kept a few and for some reason, I kept this photo of homemade Long John Rolls that I saw in an Amish home. Not sure why I kept this on my phone. Maybe to salivate.
So, here is that oldest photo - dated 2011 -and the recipe!
Amish Long John Rolls
- 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 optional
- ⅓ c butter softened
- 1 teaspoon 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.