Fried rolls

Pour milk into a saucepan, add water. Preheat them together to 35-40 degrees, then add yeast and add sugar. Mix everything well and let the mixture stand for 10-15 minutes. During this time, the yeast is activated (bubbles will appear).

Add softened butter to the yeast mixture, break the eggs, add salt, pour vanilla. Beat with a mixer and begin to introduce flour in small portions. It may need more depending on the brand and quality. Knead the dough - it should be homogeneous and elastic enough, not too steep, but not soft either. Form a ball from the finished dough, put it on the bottom of the bowl, cover it with a towel and leave it in a warm place for an hour and a half. After the time has elapsed, the dough has increased at least twice, which means that you can move on to the next stage of cooking.

Roll out the dough to about a centimeter thick and cut out circles. The size is to your taste. Cut out the center of each circle to give the dough a classic shape of balls. Put the future rolls on a floured surface and let them lie down for 20 minutes (they should become twice as large). It may take longer depending on the temperature in the room: the warmer it is, the faster the rolls will fit.

In a frying pan with a thick bottom, heat the vegetable oil well and fry the rolls in it until golden on both sides. Place the fried rolls on paper towels, which will absorb excess oil.

Sprinkle the finished rolls with powdered sugar and serve with tea.

Sweet tea party!