Scones… Not really something you think of when you go camping, is it?
I was watching my mother in-law whip up some honey butter, and all I could think was…. what is she planning on serving that on? I glanced around, but didn’t see anything that she would even consider. Except a bag of uncooked Rhodes Rolls…
I grew up in a part of California, where fried bread isn’t really a huge thing. So when she told me she was planning on frying up the rolls, I was a skeptic. I mean, frying at home is such a pain… who would want to fry outdoors?
But as I watched her, and my father in-law, get to work… I was impressed with how easy the entire process was! The fact that you are frying in a Dutch Oven, outdoors, is just genius. There is no odd smell that you normally get when frying indoors, and the mess is practically non-existent!
1 package Rhodes Rolls, thawed
topping of choice. We used honey butter. Soooo good!
PREP WORK: Pour a little more then 2 inch’s of oil in your dutch oven. Heat it up until it is nice and hot. If you are unsure if it’s ready, rip off a small piece of bread dough, and toss it in. The oil is ready when the dough floats near the top.
GET FRYING: Flatten out each roll as thin as you can get it. Carefully place in the hot oil. You want to cook them about 2 minutes per side, or until they are nice and golden. Make sure you use tongs to flip them, and not your fingers. As easy as it looks, you will burn your hands if you try to touch these suckers!
Now you are ready to top them off. You can use jam, butter, honey butter… Or maybe a little cinnamon and sugar?
These are definitely a sweet start to the day, or a great way to finish off a meal.1