Monday, April 21, 2014

Cake Mix Crescent Rolls

A few years ago a friend shared a recipe for Cake Mix Crescent Rolls that she had found in a cookbook from one of the sportsman stores, maybe Gander Mountain??  A couple of minor changes later to the recipe and I added the Cake Mix Crescent Rolls to the Easter dinner menu.  Yummy!
Cake Mix Dinner Yeast Rolls
1 - package active rapid rise dry yeast (you can use regular yeast)
1 1/2 - cups warm water (110 degrees F)
3 1/4 - cups flour 
1 - 9 oz package Jiffy or other yellow cake mix 
1/4 - cup butter, melted to brush on baked rolls
*makes about 20 rolls
In bowl, dissolve yeast in warm water. Let stand until bubbly, about 10 minutes
Star of the show, a 9 0z. yellow cake mix.
Stir in cake mix and flour into yeast mix in bowl.  Beat until smooth.
Turn dough out on to a floured counter and knead until dough is no longer sticky.  Oil a clean, dry bowl.  Put dough in bowl and flip to oil top of dough ball.  Cover with warm, wet towel and let rise until double in size.  Approximately 45-60 minutes.  Grease two baking sheets.
Turn dough out on to floured counter, divide into two balls.  Let dough rest 5 minutes.  Roll a ball out ,one at a time, into a circle and brush with melted butter.  Cut each dough circle into pie wedges.  Roll up into crescent shape starting with fatter end.
Place on greased baking sheet.
Cover with oil sprayed plastic wrap.  Let double in size, approximately 20-30 minutes.  Remove plastic wrap.  Bake @350 degrees F for 12-15 minutes until golden brown.
Brush with butter after removing from oven.

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