Ingredients:

1 cup lukewarm water

2 packages active dry yeast

1 cup milk

2 large eggs, beaten

1/2 cup butter or margarine

2/3 cup sugar

1/2 teaspoon salt

pinch of ground nutmeg

6 to 7 cups bread flour

vegetable oil for frying

frosting, optional

Directions:

1. 1. Pour the water into a small bowl, and then add the yeast and stir until completely dissolved. Set aside. Scald the milk and let cool too lukewarm. Add the milk to the dissolved yeast.
2. 2. Blend together eggs, butter or margarine, sugar, salt, and nutmeg until well blended, and then add to the milk and yeast mixture. Gradually add flour until the dough is elastic and easy to handle. Knead until you form a round ball. Put in a bowl and cover with wax paper. Put it in a warm place and let rise until doubled in size, about 2 hours. Punch down and divide the dough into 2 large pieces. Roll out each piece to a 3/4-inch thickness. Cut into 7-inch oblong pieces. Let rise again.
3. 3. Heat vegetable shortening in a deep pan to a depth of 2 to 3 inches until very hot. Fry the rolls in batches until golden, 2 minutes on each side. Frosting may be added if desired, once the rolls have cooled.
4. 4. Long John rolls cannot be frozen or stored; they should be eaten the day they are made.

Bon Appetit!