Round Rock Edition - May 2026

Dining

BY JILLIAN NACHTIGAL

Handmade history: Round Rock Donuts reaches a century

Since 1926, lines have wrapped around Round Rock Donuts as customers wait to get their hands on the legendary light, uy treats. How we got here Round Rock Donuts originally began as the Lone Star Bakery. In the 1930s, founder Reinhold Moeh- ring began experimenting with dough recipes in an eort 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 dough- nuts 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.” What’s special about it? While some things have changed over the years, such as the shop eliminating its indoor lobby and opting for drive-thru and walk up orders, the doughnuts are still hand-rolled, hand-cut and hand-fried. The doughnuts are known for the distinct yellow color from fresh eggs. “A lot of love goes into our doughnuts,” Mohen said. “There’s a denite process. A lot of attention to detail and the atmosphere makes our dough- nuts light and uy, not greasy.” Mohen said the top-selling doughnut is a classic glazed, with chocolate covered and strawberry sprinkle rounding out the top three. The shop is now owned by Cathy Guderyahn, daughter of Jan and Dale Cohrs, who bought it from the fth owner, Charlie Baird, in 1978.

Over the past 100 years in business, Round Rock Donuts has had visitors from all over the world to try their famous doughnuts.

PHOTOS BY JILLIAN NACHTIGALCOMMUNITY IMPACT

106 W. Liberty Ave., Round Rock www.roundrockdonuts.com

Deanne Mohen, bakery manager, stands outside of Round Rock Donuts.

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