South Dakota Fry Bread – a delicious recipe with Rolls, Canola Oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Spray a muffin tin with cooking spray and place one dough ball into each muffin tin. Spray Saran wrap and cover the rolls for 3-5 hours. Once thawed, roll each ball into 6-inch circles.
2
Cooking option 1:
3
Cover the bottom of a heavy skillet with canola oil. Once heated, place 1 or 2 of the dough rounds into the oil. Fry for 1-2 minutes per side until golden brown. Once done, remove from the oil and drain on paper towels. Place the drained fry breads in the oven to keep warm while frying the remaining dough circles.
4
Cooking option 2:
5
Spray a griddle pan and cook the dough circles until golden brown on each side. Place in the oven to keep warm while cooking the remaining rolls.
6
Serve warm fry bread as a main dish with taco meat and toppings. Or serve warm fry bread as a dessert with cinnamon and sugar.
7
(Recipe adapted from Midwest Living Magazine.)
265
kcal
Calories
30
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 12 whole Frozen Dinner Dough Rolls, 1/2 cups Canola Oil (or Cooking Spray).
Yes, South Dakota Fry Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
