Everyone's favorite treat - the churro, now in small poppable bites. What's not
- 12 Rhodes Yeast Dinner Rolls, thawed
- Vegetable oil for frying
- 1/4 cup sugar
- 1 teaspoon cinnamon
- Cut each dinner roll in half and round the pieces into balls.
- Heat oil to medium or medium-low in a small saucepan. Fry the dough, about
six at a time, for 2-3 minutes. Remove the fried dough from the oil onto a paper towel to drain.
- In a bowl combine the cinnamon and sugar. Coat each churro with cinnamon
- Serve warm.
Prep: 5 min | Bake: 2-3 min | Servings: 12
Recipe and photo used with permission from: