They are easy, taste divine AND they can be a dinner and dessert in one!
What is not perfect about that?!
2-3 cans of Chile (I am just a Chile bean kind of girl, so sue me!)
1 pkg Rhodes Dinner Rolls
Vegetable Oil (for frying)
and whatever else tickles your fancy to your grocery list.
Start by taking out your dough and laying your rolls out on a baking sheet.
The dough needs to rise.
You can take it out earlier in the day and leave a clean dish towel over the top
if you are lazy like me you can force your dough to rise sooner. You do this by turning your oven to the 100 oF or less and pop in your rolls with pot of water on the rack below them.
Keep a good eye on them! You don't want to cook them...just raise and fluff them :)
Once the dough is done start stretching it. You want to make them into flatter "plate-like" circles. How is that for a confusing description?
You can check out my picture below!
You want enough oil to be able to fry your scones...
I test to make sure it is hot enough by taking a small piece of dough and tossing it in. If it starts bubbling and browning the oil is hot enough.
No one likes burned scones!
Mine usually cook in a minute or so. You also want to make sure you flip them and cook both sides. You can see my cooked scones in the above right photo.