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Elephant Ears
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Description
Just like you get at the fair!
Ingredients
- Oil, For Frying
- 1 bag (about 15 Oz. Bag) Frozen Rhodes Rolls
- 1 teaspoon Butter
- 1 Tablespoon Cinnamon Sugar
Preparation
Preheat oil in a frying pan. You want enough for the elephant ears to float around in, around 1″ of oil.
Spray Pam in the bottom of cupcake/muffin tins. Place 1 frozen Rhodes roll in each. Cover with Saran wrap that has been sprayed with Pam. Let rise.
Once rolls have risen, remove Saran wrap carefully.
Roll out risen roll with a rolling pin into a circle or oval.
Place carefully in hot oil. Watch carefully and flip when golden brown. When last side is golden brown, remove to a plate with a paper towel to drain.
While still hot, put a teaspoon of butter on each and sprinkle generously with cinnamon sugar.
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kaycarrasco on 5.18.2010
Aha! This is great. Now I know what to do next time I let a pan of Rhodes over-rise–which I just did this past weekend. I bake a couple of pans of Rhodes rolls every Sunday, keep them in the fridge and have fresh dinner rolls for several days. But sometimes I don’t check soon enough and… well, they taste fine, they just don’t look so good! Now I’ll just pretend I *meant* to do that, and make Elephant Ears.
Do these keep well in the fridge too, hscukanec?