Since 1926, lines have wrapped around Round Rock Donuts as customers wait to get their hands on the legendary light, fluffy treats.
How we got here
Round Rock Donuts originally began as the Lone Star Bakery. In the 1930s, founder Reinhold R. Moehring began experimenting with dough recipes in an effort to produce a specialty product that would enable his small-town bakery to survive.
“The original owner, when the depression started hitting, started experimenting with doughnuts to keep the bakery alive,” Bakery manager Deanne Mohen said. “By the 40s, he had perfected the dough, and that’s where it all started.”
Round Rock Donuts started as a full service bakery, but moved away from pies, cookies and bread. Now, the focus is on the doughnuts, as well as some pastries and kolachies.
“As Round Rock Donuts evolved and became so big, it only made sense that we had to let a few of those other things go,” Mohen said.
What’s special about it?
While some things have changed over the years, such as the store eliminating its indoor lobby and opting for drive thru and walk up orders, the doughnuts are still hand rolled, hand cut and hand fried.
“A lot of love goes into our doughnuts,” Mohen said. “We pay a lot of attention to the quality of the doughnuts. There’s a definite process. A lot of attention to detail and the atmosphere makes our doughnuts light and fluffy, not greasy.”
Mohen said the top-selling doughnut is a classic glazed, with chocolate covered and strawberry sprinkle rounding out the top three. The doughnuts are known for the distinct yellow color from fresh eggs.
“A lot of people think we’re famous for our big Texas [Sized] Donut,” Mohen said. “Way back in the day, we were on Man Versus Food, and the Texas [Sized] Donut just exploded after that. But, it’s still not as popular as the glazed.”
The business is now owned by Cathy Guderyahn, daughter of Jan and Dale Cohrs, who bought the business from the bakery's fifth owner, Charlie Baird, in 1978.
