-ROLLS-
18 oz YELLOW CAKE MIX (1 BOX)
5 c FLOUR
2 pk YEAST
1/2 c WARM WARM (110-120 DEG)
2 c WARM WATER
FILLING
1/4 c SOFTENED BUTTER
1/2 c SUGAR
2 ts CINNAMON
IN A LARGE MIXING BOWL, COMBINE CAKE MIX AND 3 CUPS FLOUR. IN A
MEDIUM BOWL SOFTEN YEAST IN 1/2 C WARM WATER. ADD TO FLOUR MIX AND
STIR IN 2 CUPS WARM WATER. ADD FLOUR AS NEEDED TO MAKE DOUGH
WORKABLE. PLACE BOWL IN WARM PLACE, COVER AND LET RISE FOR ABOUT 1
HOUR OR UNTIL DOUBLED. DIVIDE IN HALF AND ROLL INTO A RECTANGLE ABOUT
1/2 INCH THICK. COVER WITH BUTTER, CINNAMON AND SUGAR. ROLL INTO A
LOG STARTING FROM THE LONG SIDE. CUT OFF IN 1/2 INCH THICK PIECES.
PLACE ON COOKIE SHEET WITH SIDES TOUCHING. REPEAT WITH REMAINING
DOUGH. COVER ROLLS AND LET RISE UNTIL DOUBLED. BAKE IN 375 DEG F.
OVEN FOR 10 TO 15 MINUTES. THESE ROLLS FREEZE WELL. Per serving – for
36 rolls per batch – 172 calories, 1.4 gm fat. (Made with low fat
yellow cake mix). Percent of calories from fat =
7.5 %.
Yields
32 Rolls