Ahhh Rollkuchen. Rollkuchen und erbooze ( Rollkucken and watermelon) 2 quick wee notes. If you make them by hand as is the above recipe , well, most Mennonites still use lard or crisco to fry them in. I use the Butter flavoured Crisco. The solid type, not the oil, and the flavour is marvelous. As well , in a pinch, I've substituted a cans of "Grands " biscuits , any type, and rolled each biscuit out , with your roller, then cut the same wee slit in the middle of the dough, and turned bottom under top, of slit. Again fantastic, and super easy for those who are a wee bit timid around making a dough. White corn syrup is the trick, and I warm it up a wee bit, as well, but maple syrup and jelly is great as well. I truly believe the key to the perfect Rollkucken is the Butter Crisco. As for the watermelon, it truly goes well with it . I put me watermelon chilled , in a glass, with corn syrup and Vodka. What can I say? I'm a modern Mennonite. Plus I've been cooking all day. I deserve it. Cheers to all and GOD bless. From NV

being from a Mennonite background, this was one of my favorites at my grandmas during the summer. we often ate them fresh and with syrup, as well as with watermelon... yumm!

I come from a Mennonite family. I love RollKuchen! Our favorite way to enjoy them is dipped in jam (any flavour) or corn syrup. Thank you for sharing a part of mennonite cuisine with the world :)

MMM... haven't had this in years!!!