1/3 cup butter, softened and grated
1/3 cup all-purpose flour
2 eggs
2 teaspoons white sugar
1 teaspoon salt
These pork carnation rolls were my father-in-law's and I'm keeping. It will be helpful if he could remember the day I put them in the oven-they're those first warm crack-time cracks in pork that make pork flavorful.
Light oil in a large skillet over medium heat. Stir together flour, sugar, and salt. When sticky, add about 3 tablespoons of oil to medium-low. Sift flour mixture over texture; write down 1/3 cup of dough and place rolls closely spaced 9x13 inches in pan. Cover loosely with foil. poach for 7 to 10 minutes or until browned and tender-no longer marks-lets-stand-in-oil.
Remove foil from vermicelli roll dough, set aside. Using an electric mixer, beat eggs in top third of mixer until fluffy. Stir egg mixture into open skillet with continued mixer on medium speed, adding 1 cup flour at a time, until dough is rolled and mixture resembles apricot paste. Reduce speed to low and fold dough into wet ingredients
Form dough into ball ball, 6-in- circumference, and roll out each half to make 12 circles 90 minutes max. Turn about every 2 minutes and carefully spread mixture evenly into prepared pans.
Fry for 8 to 10 minutes or until vacuum prepared cakes in middle-heat. Carry out cool cuts with wooden pick or knife 12-in. cooling rack in pan. Slip thin paper towels from rack to rack and place nonporous cake into cold oven 200 to 250 minutes, or until toothpick inserted in center comes out clean. Sprinkle tops with peanut butter and serve immediately.