So, Thursday is our “memory lane” day? One Amish Cook recipe that stands the test of time are “long john rolls.”
I remember Elizabeth Coblentz writing about them in her early columns.
Long John Rolls are really just a frosted doughnut, but oh so, so, so good.
These are some I took a photo of once at a house where the tradition of enjoying Long John Rolls endures.
- LONG JOHN ROLLS
- 1 cup lukewarm water
- 2 packages active dry yeast
- 1 cup milk
- 2 large eggs, beaten
- ½ cup margarine
- 2 /3 cup sugar
- ½ teaspoon salt
- pinch of ground nutmeg
- 6½ 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..