Saturday, November 12, 2005

Long John Rolls

I am not sure how these got their name but they are good. I do not fry much myself so I do not make donuts much.
You might want to read these dounut makin tips

Long John Rolls

6 to 7 cups all-purpose flour
1/2 teaspoon salt
1/4 ounce dry yeast (2 packages)
1 cup warm water
1 cup milk
1/2 cup margarine or butter
2/3 cup sugar
2 eggs, beaten
1/8 teaspoon nutmeg

2 tablespoons shortening
1 teaspoon vanilla extract
2 cups powdered sugar

Put 3 cups of flour and salt into a bowl, form a well in the center, and set aside. In a separate bowl dissolved the yeast in the warm water, In a small sauce pan over high heat, scald the milk until it gets a thin skin on top and take off the heat and set it cool. In a mixing bowl blend together the margarine, sugar and eggs. Add nutmeg. When milk is lukewarm, add to the sugar mixture and stir well. Pour into flour well and stir. Add 3 to 4 cups more of flour, 1/2 cups at at time. until dough is easy to handle. Cover the dough with a loose piece of cheesecloth or place wrap and set in a warm, draft free place to rise until double (around 90 minutes)

To make the frosting , combine the shortening, vanilla and powdered sugar in a bowl and stir until smooth. Set aside.

When dough retains a dent when press lightly and it is double in bulk it is ready to use. Roll out dough until it is 1/2 inch thick. With a knife, cut into oblong pieces about 2 to 4 inches long and 2 inches wide. Cover the pieces with a loose piece of cheesecloth or place wrap and set in warm draft free place until double (40 minutes)

Fry pieces in a 6 quart kettle filled with oil or fat to half or three quarter mark. Fry up to three rolls at a time over medium heat until golden brown, about 2 to 3 minutes per side. Spread the frosting on the hot rolls and serve.

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