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Spice up your next get together by adding an Italian flair with this classic dessert.


  • 24 Rhodes Yeast Dinner rolls, thawed
  • Zest of one lemon
  • Juice of half a lemon
  • 1 cup honey
  • 1/2 cup sugar
  • Vegetable oil for frying
  • Decorator sprinkles


  1. Cut each of the dinner rolls into four pieces. Roll the pieces to form into small balls.
  2. Fry the balls of dough in oil on medium low heat for about one minute, or until baked inside. Place the balls onto a baking sheet covered in paper towels to let drain. When all of the dough is fried and drained, place in a bowl.
  3. Combine the lemon zest, lemon juice, sugar and honey in a pan and heat until the mixture is runny and the sugar is well blended. Remove from heat and pour the balls of dough into the sauce pan; gently stir until they are all evenly coated.
  4. Arrange covered dough balls in a cone or Bundt shape and top with decorative sprinkles.

Prep Time: 15-20 min | Bake Time: 1-2 min | Servings: 24

Recipe and photo credit (used with permission): Rhodes Bake-N-Serv