Ingredients
- 1 box white cake mix (Duncan Hines- Moist Deluxe Classic White is preferred)
- 2 pkgs Rapid Rise Dry Yeast
- 1 tsp salt
- 3 cups warm water
- 6 cups bread flour
- 1/2 cup vegetable oil
- 2 tbsp butter, melted
Preparation
Step 1
Combine water and salt in a large bowl. Add yeast and cake mix and stir well. Add oil and flour. Mix well. Remove the dough and knead well. Grease the bowl (nonstick spray works fine) and return dough to greased bowl. Cover with plastic wrap and let dough rise for an 60-90 minutes, or until the size has doubled.
Punch down the dough and divide into 3 parts. Knead each part for 2 minutes (you may need to add more flour if it is especially sticky). Roll out the dough and cut into circles (using a cookie cutter or the open end of a glass). Place circles into a greased pie pan, or my preference, on a pampered chef stone :) Let rise approximately 1 hour. Bake at 350 for 20 minutes. Brush freshly baked rolls with melted butter.