Jump to RecipePrint Recipe

Roll Kuchen was a recipe that I had never heard of before marrying my husband. It has quickly become a household favourite. Roll Kuchen originates as a mennonite recipe that is traditionally served along side fresh watermelon.

Every bite is pillowy and soft, filled with the delicious classic fried flavour. As long as your oil is hot enough the dough will not absorb a lot of the oil and will allow the dough to puff up and get nice and golden on the outside. You can see all the little air pockets in the bread after you cook it.

Ingredients

Ingredients:

  • 4 cups flour 
  • ½ tsp baking soda 
  • 2 tsp baking powder 
  • 2 eggs 
  • ¼ cup of oil 
  • 1 Tbsp Salt 
  • ½ cup milk 
  • ½ cup cream 
  • ½ cup sour cream
Dough Ball
Rolled Dough
fried dough

Tips & Tricks:

  • Rolling The Dough: If you are having a hard time getting the dough to roll out with out it shrinking up then let your dough relax for 10 minutes. This will help the gluten strands to relax before being stretched again.
  • Frying: Make sure your oil is very hot. Use a small piece of the dough as a test. If it doesn’t bubble and sinks to the bottom then it needs to be hotter. On the other hand if it browns quickly super quickly and looks as if it might burn turn the heat down a little. Be careful about over crowding your pan as well. Too many dough piece and they might stick together, or they will cool the oil down to quickly for your next batch. Make sure to let the roll kuchen sit on a paper towel after frying so that some of the extra oil can drain off.
  • Storage: You can keep these in an air tight container in your fridge for up to a week. Of freeze the right after they have cooled off from frying. They will last and additional 2 months in the freezer.
Roll Kuchen

In traditional Mennonite fashion I highly recommend that you enjoy your fresh roll kuchen with some cold watermelon.

Roll Kuchen
Pin
Print

Roll Kuchen

5 from 1 vote
Course: Lunch, BreadCuisine: MennoniteDifficulty: Medium
Cook Mode

Keep the screen of your device on

Servings

8

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

476

kcal
Total time

25

minutes

Classic Mennonite roll kuchen is soft and pillowy. Every bite is delicious and savoury. Ideal for any summer lunch time.

Ingredients

  • 4 cups flour

  • ½ tsp baking soda

  • 2 tsp baking powder

  • 2 eggs

  • ¼ cup of oil

  • 1 Tbsp Salt

  • ½ cup milk

  • ½ cup cream

  • ½ cup sour cream

Directions

  • Combine all of the ingredients together in a stand mixer with a dough hook attachment (this might take a few minutes).
  • Take the dough out and a place it on a lightly floured countertop. Knead the dough with your hands for a few minutes until it is smooth and no longer sticky. Add a little more flour to the mixture if needed.
  • Roll the dough out until it is roughly 1/4 to 1/3 of an inch thick. Using a sharp knife cut the dough into rectangles. Then add a slit in the centre of each rectangle.
  • In the mean time start heating some neutral oil in a shallow pan there should be at least an inch of oil in depth.
  • Using a scrap piece of dough test to see if the oil is hot enough. If the oil has reached a high enough temperature the dough will bubble and rise to the surface.
  • Fry each of your rectangles for a minute or 2 on each side or until they are golden brown. Keep a close eye on them because they cook quickly.
  • Remove the cooked dough from the oil and place on a paper towel lined dish. Serve with fresh watermelon.

Notes

  • Nutrition Facts: Serving Size: 1, Calories 476, Total Fat 26.7g (34% Daily Value), Saturated Fat 4.9g (25% Daily Value), Cholesterol 51mg (17% Daily Value), Sodium 989mg (43% Daily Value), Carbohydrate 50.2g (18% Daily Value), Dietary Fiber 1.7g (6% Daily Value), Sugars 1.3g, Protein 8.9g

Want to see more cool recipes?

Follow me on Instagram!

Like this recipe?

Follow me on Pinterest!