Thursday, November 26, 2009

Cake Mix Rolls

While at Bass Pro Shop's fudge area last year, I glanced through a cookbook they were selling and saw the following recipe. I wrote it down to try it as it looked so easy. Well, I had forgotten about it all this time and found it the other day while going through my recipe box, so I knew Thanksgiving would be the day to finally try them. They are so soft and tasty. Best of all, it is a super easy recipe that looks like you worked hard all day on them but really didn't.

Cake Mix Rolls

1 (1/4-oz) pkg. active dry yeast (if using bulk yeast use 2 1/4 tsp.)
1 1/2 c. luke warm water
9 oz. dry yellow cake mix (most mixes are 18 oz. so only use half)
3 1/4 c. all purpose flour
1/2 tsp. salt
melted butter or margarine

In a large bowl, dissolve yeast in the warm water.

Add flour, dry cake mix and salt. Beat to mix well but do not knead.

Transfer dough to a greased bowl, turning once to coat both sides. Cover with a towel and allow to rise for about an hour.

Punch dough down and transfer to a lightly floured surface.

Cut dough in half and roll each portion into a 12-inch circle. Cut each circle into 12 wedges.

Starting at the widest end of each wedge, roll dough in the shape of a crescent.

Place on a greased or silpat lined baking sheet, brush with melted butter and cover with towel. Allow to rise until double in size (about 25 minutes.)

Bake in a preheated 350* oven for 12-15 minutes or until lightly golden.

Click HERE for printable recipe

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