- 2 cups of sour cream
- 1 egg
- 2 tbsp. oil
- 2 tsp. baking powder
- 1 tsp. salt
- 2 1/2 cups of flour
- oil for deep frying
- Combine sour cream, egg, oil.
- Add the flour with baking powder and salt.
- Knead together till you have a soft dough.
- Flour the counter well and roll out to about a 1/4 inch.
- Cut into strips, twisting them is optional.
- Deep fry in a pan with about 2 inches of hot oil.
- Let the oil come to the desired temperature, on your stoves medium setting. This takes a few minutes.
- Do a test one, the dough should bubble at the sides, and be browned in matter seconds. Turn the roll kuchen, fry til you have the desired color. DO NOT leave the pan unattended at any time!
The first time that I had this particular recipe is when our friends came to visit us while we were camping. The are a very light and soft texture as opposed to a very thin and crispy one, and don't taste greasy at all. I just love these plus they taste great with jam too!
Oh boy these look like a real treat. Looks like they're low in fat besides the frying too.
ReplyDeleteAnother true Mennonite recipe. We've already had some this spring.
ReplyDeleteFirst time I had this as a complete meal was at my daughter's place. Her hubby is Mennonite and she is totally into cooking that cuisine for the family. What a delicious and light lunch we had!!
ReplyDeleteOh this makes me hungry I'll have to try your recipe. Kathy
ReplyDeleteI love mine with cheez whiz and coffee for breakfast too!! A truly favorite summer treat for me!
ReplyDeleteI grew up in Glenbush, Saskatchewan and when my Dad brought home a watermelon Mom would quickly make Roll Kuchen to eat with it and was it ever good! Also we ate the left overs with jam. I haven't had these for over 45 years, seeing I am married and live in Virginia now. I love to read your blog and the pear moose (soup) was also something my mother would make. Great memories here. Betty Kiser
ReplyDeleteI must try this recipe.IMy granddaughter and I made Rollkuchen yesterday.
ReplyDeleteBLessings,Ruth
I love Roll Kuchen, reminds me of home. My mom used to cut a slit in the centre of each one... and they would puff out after frying.
ReplyDeleteI love these. We make them every summer and have them with watermelon. Yummo!
ReplyDeleteOh, we just had to have these with Rogers Golden Syrup. Is that a Canadian product or just a prairie thing? They look great!
ReplyDeleteThanks for posting! Roll Kuchen is so very nostalgic for me - especially on hot summer Manitoba days :)
ReplyDeleteMmmmm....a yummy birthday treat around many a birthday parties in our lil town...brings me back...
ReplyDeleteLove these. Growing up my dad loved to have them with his watermelon. If they weren't handy he'd have toast and watermelon :0)
ReplyDeleteMmm...I can taste them already!! Roll Kuchen and some juicey watermelon dripping down your arms, now that is a childhood memory I hope to pass on to my own kids.
ReplyDeleteMmmmmm, yum! I haven't had that in ?15-20 years, but I recall the deliciousness of that at my Aunt's farm near Inman, KS.
ReplyDelete-Sarah in Topeka, KS
I made this tonight for supper. Well, it was going to be for supper, but I have a hard time convincing myself sweet stuff can be for supper! So I had a few pieces before my actual supper & some after it.
ReplyDeleteI made mine slightly different than yours as I didn't have any sour cream & the store was closed (by about 10 minutes!). So I used 2 cups of vanilla yogurt. I think next time if I used yogurt, I would do maybe 1 1/2 or 1 3/4 cups of yogurt instead of the full 2. I had to add more flour, because it was really sticky & goopy. But when I got the right amount of flour (I'm guessing about another cup to cup & a half), it was alright. (Everything else was the same.) I have a small electric deep fryer & set it at about 350-360F. I have plenty enough left for a few more meals/snacks - it makes quite a lot for one person! And I find I like to make mine smaller squares/rectangles, rather than the longer ones.
I didn't have any watermelon (b/c of the store being closed again), but I made some yogurt dip using the rest of the yogurt, some allspice & some cinnamon mixed all together. It was pretty tasty!
Thanks for an awesome recipe :).
could you freeze these?? I want to make up a batch to go camping and want to freeze them untill it is time to go..
ReplyDeleteYep, not a problem! Of course they are best fresh, but frozen is delicious as well.
DeleteActually come to think of it, there isn't really a bad way to eat these. <3 roll kuchen. :)
could you freeze these...
ReplyDeletewell my answer is yes, but i don't prefer them that way.
i have not done this, but my mom and a friend have. freeze the dough and make them fresh at the camp site.
I am totally lovin' this recipe! I have made it 3 times this summer already, a total of 7 batches! I had to substitute cream instead of sour cream a couple times and had success that way as well. Thanks!
ReplyDeleteGrew up with Roll Kuchen and Rhubarb Sauce. My mother was raised Mennonite and lived in Henderson Nebraska.
ReplyDeletemy grandma used to make ths for us once a summer; on Canada day. it was such a treat, so i use her recipe to make it for my family and friends all the time. it's sooo good dipped in melted milk chocolate :)
ReplyDelete