Friday, June 18, 2010

Roll Kuchen


  • 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
  1. Combine sour cream, egg, oil.
  2. Add the flour with baking powder and salt.
  3. Knead together till you have a soft dough.
  4. Flour the counter well and roll out to about a 1/4 inch.
  5. Cut into strips, twisting them is optional.
  6. Deep fry in a pan with about 2 inches of hot oil.
  7. Let the oil come to the desired temperature, on your stoves medium setting. This takes a few minutes.
  8. 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!

27 comments:

  1. Oh boy these look like a real treat. Looks like they're low in fat besides the frying too.

    ReplyDelete
  2. Another true Mennonite recipe. We've already had some this spring.

    ReplyDelete
  3. First 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!!

    ReplyDelete
  4. Oh this makes me hungry I'll have to try your recipe. Kathy

    ReplyDelete
  5. I love mine with cheez whiz and coffee for breakfast too!! A truly favorite summer treat for me!

    ReplyDelete
  6. I 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

    ReplyDelete
  7. I must try this recipe.IMy granddaughter and I made Rollkuchen yesterday.
    BLessings,Ruth

    ReplyDelete
  8. 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.

    ReplyDelete
  9. I love these. We make them every summer and have them with watermelon. Yummo!

    ReplyDelete
  10. Oh, we just had to have these with Rogers Golden Syrup. Is that a Canadian product or just a prairie thing? They look great!

    ReplyDelete
  11. Thanks for posting! Roll Kuchen is so very nostalgic for me - especially on hot summer Manitoba days :)

    ReplyDelete
  12. Mmmmm....a yummy birthday treat around many a birthday parties in our lil town...brings me back...

    ReplyDelete
  13. Love these. Growing up my dad loved to have them with his watermelon. If they weren't handy he'd have toast and watermelon :0)

    ReplyDelete
  14. Mmm...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.

    ReplyDelete
  15. Mmmmmm, 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.

    -Sarah in Topeka, KS

    ReplyDelete
  16. 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.

    I 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 :).

    ReplyDelete
  17. 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..

    ReplyDelete
    Replies
    1. Yep, not a problem! Of course they are best fresh, but frozen is delicious as well.

      Actually come to think of it, there isn't really a bad way to eat these. <3 roll kuchen. :)

      Delete
  18. could you freeze these...

    well 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.

    ReplyDelete
  19. 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!

    ReplyDelete
  20. Grew up with Roll Kuchen and Rhubarb Sauce. My mother was raised Mennonite and lived in Henderson Nebraska.

    ReplyDelete
  21. my 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
  22. Charlotte, this recipe is very similar to mine. I just roll them thinner so they're crispy formy dad. my famiky doesn't care is theY're thin & crisp or thicker & soft -- they LOVE them all!!

    ReplyDelete
  23. just wondering, don't laugh , but to what food would I compare this too ,in order to count calories/? Or maybe one should forget that calorie counting for one day ,eh?

    ReplyDelete
    Replies
    1. I think you would compare calories to something like corn fritters.
      One corn fritter is around 120 calories.

      Delete
  24. Wow, roll Kuchen... have not had these for over 50 years !!!! Grandma would make them, and we would consume with watermelon, and/or honey. I don't know the dialect, or the pronunciation, but Grandpa would say roll kuchen and arrr-BOOS. I gues that's watermelon. I am going to give them a go, and see if the grandkids of my own will enjoy them like I did. Cheers, Ken D Smithers BC

    ReplyDelete
  25. A wonderful woman who lived down the street from me when I was a child would make these. It took me a long time to find the recipe because I didn't know how to spell it, but could only say what I remembered (which was in her german/portuguese accent!) I am so excited to make these with my girlfriends this weekend!

    ReplyDelete