Dip these sweet little donut holes in homemade strawberry or chocolate sauce! Find step-by-step photos and instructions in the post below.
This post has been sponsored by Rhodes Rolls. All thoughts and opinions are my own.
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What You’ll Need to Make Donut Holes (with Chocolate and Strawberry Dips)
- Rhodes Bake N Serve Rolls
- vegetable or canola oil for frying
- powdered sugar
- corn syrup
- granulated sugar
- cocoa powder
How to Make Donut Holes with Rhodes Rolls
1. Thaw the dough and cut each roll in half.
2. Let the dough rise.
3. Fry the dough.
4. Glaze the donut holes while still warm.
5. Make the sauces.
6. Dip and enjoy!
Recipe Tips & Notes
- It’s so important to keep your oil the right temperature! If you have a thermometer, go ahead and pop it in there to make sure your oil hangs right around 350ºF. If you don’t, just keep the temp around medium from the beginning (ie, don’t crank up the heat to “get it hot,” and then take it back down to medium before frying).
- A good temperature test for frying is to flick drops of water into the hot oil– if nothing happens, the oil is too cold. If it splatters out of control, the oil is too hot. If the oil gives you a nice, rolling bubble then you know it’s just right.
- Have a baking pan lined with paper towels nearby to soak up the excess oil from the donuts.
- Prepare the glaze and cover it with plastic wrap before you begin frying. That way it’s ready for you when the donuts are warm and prime for glazing.
- Have baking sheets with cooling racks ready for the glazed donuts (this allows the excess glaze to drip off).
Dip these sweet little donut holes in homemade strawberry or chocolate sauce!
- 12 Rhodes Rolls Bake N Serv rolls, thawed
- 4 cups vegetable oil for frying
- 2 cups powdered sugar
- 1 tsp corn syrup
- 1/4 tsp vanilla extract
- pinch of salt
- 2-4 tablespoons milk
- 2 cups strawberries (fresh or frozen, whole or halved)
- 1/3 cup water
- 1/2 cup sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/4 cup cocoa powder
- remaining glaze (don't trash it after you dunk the donuts!)
- Once rolls are thawed enough to cut, split each one into two pieces and hand shape them into balls. It's okay if they're not perfect.
- Cover and let rise in a warm place until doubled in size.
- Heat oil on MEDIUM HEAT (to 350ºF) until test droplets of water bubble in the oil.
- Drop the dough (you can do 2 or 3 at a time) in the oil and fry on each side until golden brown. Let cool and drain on a paper towel.
- Once the donut holes are cool enough to handle, dunk them in the glaze and then transfer them to prepared cooling rack to allow excess glaze to drain. (See notes in post)
- Whisk together all ingredients until smooth (add milk as needed for consistency-- it should look like Elmer's glue). Keep covered until ready to use.
- Over medium-high heat in a medium saucepan, mix together the strawberries, water, and sugar. Bring mixture to a boil, mashing the strawberries as they cook.
- Remove from heat and let cool for about 10 minutes. Blend mixture using an immersion blender (a pitcher blender is fine too). Press mixture through a sieve back into the saucepan and place on medium heat. Discard pulp and seeds.
- In a small ziptop bag, mix together the cornstarch and lemon juice by sealing the bag and shaking it, until the cornstarch is dissolved. Add this to the saucepan.
- Stir occasionally until mixture is bubbling. Allow to bubble, stirring continuously, for about 1 minute or until thickened.
- Let cool before serving.
- Simply whisk in cocoa powder to the original donut glaze one tablespoon at a time until you've reached your desired consistency and flavor. Add milk as needed to thin out the consistency.
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Love Donuts? Me too!
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