Recipe by Juenessa
You would never know that these rolls have cake mix as one of the main ingredients. These rolls are easy to make and delicious! Sometimes I don't use all white flour and put 1 to 1 1/2 cups of wheat flour in as well.
Top Review by SusieQusie
These were actually fun to make. I followed the recipe to a T (thanks chef for the cake mix tip) and got exactly 24 rolls. The dough is quite sticky so a well floured board and hands is critical - trust me on this! ;-)! I did have to let it rest as my circles kept trying to shrink back up. My baking time was a little longer surprisingly as my oven usually runs hot - took about 17 minutes to get the tops brown. Thanks for sharing your recipe!
- 7.08 g package active dry yeast
- 354.88 ml water (110-115 degrees)
- 768.91 ml all-purpose flour
- 255.14 g package yellow cake mix or 255.14 g package white cake mix
- 2.46 ml salt
- melted butter or margarine
Directions See How It's Made
- In a large mixing bowl, dissolve yeast in warm water.
- Beat in the flour, dry cake mix and salt (do not knead). **When mixing if too dry you might want to add 1-2 tablespoons more of water at a time until you can get dough thoroughly mixed.
- Place in a greased bowl.
- Cover and let rise in a warm place until doubles, about 1 hour.
- Punch dough down.
- Divide dough in half.
- Flour the surface where you are going to roll the dough out.
- Roll each portion into a 12 inch circle.
- Cut each circle into 12 wedges.
- Roll up, beginning at the wide end.
- Place point side down on greased baking sheets.
- Brush with butter.
- Cover and let rise until doubled, about 25 minutes.
- Bake at 350 degrees for 12-15 minutes, or until golden brown.