{"id":32441,"date":"2025-09-11T19:23:49","date_gmt":"2025-09-11T12:23:49","guid":{"rendered":"https:\/\/9amchef.com\/?p=32441"},"modified":"2025-09-11T19:23:49","modified_gmt":"2025-09-11T12:23:49","slug":"4-ingredient-donuts","status":"publish","type":"post","link":"https:\/\/9amchef.com\/4-ingredient-donuts\/","title":{"rendered":"4 Ingredient Donuts"},"content":{"rendered":"\n
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Did you know you can make homemade donuts with just 4 ingredients? This clever trick using frozen dinner roll dough from the store results in the fluffiest and softest yeast donuts!<\/p>\n\n\n\n

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4 Ingredient Donuts<\/h2>\n\t\t

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  • 12 yeast dinner rolls (Rhodes brand recommended)<\/li>
  • Vegetable oil (for frying)<\/li>
  • 1\/4 cup granulated white sugar<\/li>
  • 1 teaspoon cinnamon<\/li><\/ul>\t<\/div>\n\t
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    1. Begin by preparing the cinnamon sugar. Mix together the sugar and cinnamon in a small bowl and set aside.<\/li>
    2. Place the dinner rolls on a baking tray lined with parchment paper, ensuring they are evenly spaced. Arrange them in four rows of three.<\/li>
    3. Let the rolls thaw and rise for about 3 to 4 hours in a warm place.<\/li>
    4. Heat a few inches of vegetable oil over medium heat until it reaches 325\u00b0F.<\/li>
    5. Once the oil is hot, carefully drop the dough in batches to avoid overcrowding. Fry each side until golden, approximately 2 minutes, then flip them over to cook the other side.<\/li>
    6. Remove the donuts from the oil using a slotted spoon to drain any excess oil, then roll them in the cinnamon sugar.<\/li>
    7. Enjoy your warm, homemade donuts!<\/li><\/ol>\t<\/div>\n\t
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      • Refer to Rhodes’ visual display for thawing instructions.<\/li>\n
      • An easy way to thaw and rise the rolls is to warm up an oven on the lowest temperature setting, turn it off, and then place the tray inside.<\/li>\n<\/ul>\n\t<\/div>\n\t
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        Dessert<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
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        4 Ingredient Donuts<\/h2>\n\t\t

        \n\t\t\t<\/p>\n\t

        \n\t\t\t<\/div>\n\t
        \n\t\t
        • 12 yeast dinner rolls (Rhodes brand recommended)<\/li>
        • Vegetable oil (for frying)<\/li>
        • 1\/4 cup granulated white sugar<\/li>
        • 1 teaspoon cinnamon<\/li><\/ul>\t<\/div>\n\t
          \n\t\t
          1. Begin by preparing the cinnamon sugar. Mix together the sugar and cinnamon in a small bowl and set aside.<\/li>
          2. Place the dinner rolls on a baking tray lined with parchment paper, ensuring they are evenly spaced. Arrange them in four rows of three.<\/li>
          3. Let the rolls thaw and rise for about 3 to 4 hours in a warm place.<\/li>
          4. Heat a few inches of vegetable oil over medium heat until it reaches 325\u00b0F.<\/li>
          5. Once the oil is hot, carefully drop the dough in batches to avoid overcrowding. Fry each side until golden, approximately 2 minutes, then flip them over to cook the other side.<\/li>
          6. Remove the donuts from the oil using a slotted spoon to drain any excess oil, then roll them in the cinnamon sugar.<\/li>
          7. Enjoy your warm, homemade donuts!<\/li><\/ol>\t<\/div>\n\t
            \n\t\t
              \n
            • Refer to Rhodes’ visual display for thawing instructions.<\/li>\n
            • An easy way to thaw and rise the rolls is to warm up an oven on the lowest temperature setting, turn it off, and then place the tray inside.<\/li>\n<\/ul>\n\t<\/div>\n\t
              \n\t\t
              Dessert<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

              Did you know you can make homemade donuts with just 4 ingredients? This clever trick using frozen dinner roll dough from the store results in the fluffiest and softest yeast donuts!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-32441","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/32441","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=32441"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/32441\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=32441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=32441"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=32441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}