I found this recipe in a Taste of Home publication, submitted by Karen Gentry. These rolls are amazing!
1 pkg active dry yeast (1/4 oz)
1 1/2 C warm water (110-115F)
3 1/4 C all purpose flour
1 (9 oz) pkg yellow or white cake mix
Melted butter or margarine to brush tops with before baking
Dissolve yeast in warm water. Beat in flour, cake mix and salt. (Do NOT knead) Place in greased bowl, cover, let rise in warm place until doubled. (about 1/2 hr) Punch down, divide in half. Roll each half into 12" circle. Cut into 12 wedges. Beginning at wide edge of wedge roll up. Place each roll, point side down, onto ungreased baking sheet. Brush with melted butter or margarine. Let rise in warm place until doubled (about 25 min). Bake at 350 12-15 min or until golden brown. Yield 2 dozen rolls.
1 pkg active dry yeast (1/4 oz)
1 1/2 C warm water (110-115F)
3 1/4 C all purpose flour
1 (9 oz) pkg yellow or white cake mix
Melted butter or margarine to brush tops with before baking
Dissolve yeast in warm water. Beat in flour, cake mix and salt. (Do NOT knead) Place in greased bowl, cover, let rise in warm place until doubled. (about 1/2 hr) Punch down, divide in half. Roll each half into 12" circle. Cut into 12 wedges. Beginning at wide edge of wedge roll up. Place each roll, point side down, onto ungreased baking sheet. Brush with melted butter or margarine. Let rise in warm place until doubled (about 25 min). Bake at 350 12-15 min or until golden brown. Yield 2 dozen rolls.