Roll Kuchen

This is from the white recipe book, but I believe originally from the Mennonite Treasury. If you roll them quite thin, they are very crisp. If you prefer them softer, do not roll them too thin. Also good served with a tart jam or syrup.

4 cups flour

2 tsp baking powder

1 tsp salt

1 cup sour cream

1 cup milk

4 eggs

Sift flour with salt and baking powder into mixing bowl. Make a well in the flour and put in the rest of the ingredients, mix well with hands. Add more flour to eliminate the stickiness of the dough, approximately 2 cups. 

Knead on a floured board or counter top, roll out, cut into 2"x4" strips, cut one or two slits in each strip. Fry in deep fat, turn when one side is completely done, then brown the other side. Good served with watermelon. 

One recipe is plenty for one meal plus leftovers.