Rhodes Doughnuts: The Best Rhodes Doughnuts Recipe from Cook'n

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	Rhodes Doughnuts

Print this Recipe

Serving: 1 doughnut

   2 Rhodes Dinner Rolls or 1 Rhodes Texas Roll, thawed but still cold
   Vegetable oil
   Glaze or chocolate icing
   Choice of toppings: nuts, coconut, candy sprinkles, etc.

   GLAZE:
   1/2 cup water
   4 cups powdered sugar

   CHOCOLATE ICING:
   1/2 cup butter
   6 tablespoons milk
   4 tablespoons baking cocoa
   1 teaspoon vanilla extract
   3 cups powdered sugar

Poke holes in roll centers with both index fingers and stretch to form large openings. If using dinner rolls, press 2 together well and then stretch with fingers. Place doughnuts on a large sprayed baking sheet. Cover with sprayed plastic wrap. Let double in size. Pour oil two inches deep into small sauce pan or electric fry pan and heat to medium. Remove wrap and fry doughnuts on each side (about 15 seconds) until golden. Remove with a fork and place on paper towel.

Drop into glaze and coat both sides. Place on waxed paper. For chocolate doughnuts, dip into icing and coat one side. Quickly sprinkle with toppings.

GLAZE: Combine water and powdered sugar, mixed well.

CHOCOLATE ICING: Bring butter, milk and cocoa. Remove from heat and stir in vanilla and powdered sugar.

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