I tried these out for our Thanksgiving meal this year and they were a big hit. They didn’t turn out as good as the picture, mainly because Darcie decided she wanted to roll them up her way.
1 box yellow cake mix
2 – .25 ozs active dry yeast packages
3 cups warm water
6-1/2 cups all purpose flour
1/2 cup of melted butter
In a large mixing bowl combine the yeast and warm water. Let it stand until it has a creamy look to it (about 10 minutes). In the mean time, sift the flour and cake mix in another bowl. When the yeast is ready, pour the sifted cake mix and flour in with the yeast. I used the pastry hook on my Kitchenaid mixer to beat it until it was smooth. On a pastry board I spread a little flour and poured the dough from the mixing bowl and kneaded until all the flour/cake batter mixture was mixed in really good and it was no longer sticky.
In another large bowl pour in a little oil and spread around the bottom and sides really good. Place the dough in the bowl and turn over to cover all sides of the dough with the oil. Cover with a wet towel and place in a warm area for the dough to rise until it has doubled in size. This takes about 1 hour.
When it has risen, place the dough on a pastry board and punch down and roll into a large rectangle. Cut 2″ x 4″ rectangles. Brush each rectangle with the melted butter and roll them up (shorter end to shorter end). Place on a cookie sheet with the seem side down. Cover them with a dry towel and let them rise until they have doubled in size (about 1/2 hour).
Pre-heat the oven to 350. Cook the rolls for about 15 minutes. With a pastry brush, after retrieving them from the oven, brush each roll with melted butter. Enjoy!