The following “CHEW THIS!” column originally appeared a in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.
Cake Mix Yeast Rolls
A friend of mine offered me the challenge of using a cake mix to make something other than a cake or cookies and something that was savory and not sweet. Guess what!? I did it! With research and development I have discovered a recipe for “Cake Mix Yeast Rolls”. Yep! You heard that right… And they taste nothing like cake. They taste everything like yeast rolls!No kneading, and simple as can be! I know, I could not believe it myself. I have made these over and over and people still can not believe they use a cake mix!
I will admit that after going over my Holiday recipes to gather and look at for the upcoming months, I found this and could not believe I had not shared it with my readers! I guess I have a little PTSD from this recipe because at the time of the development, I was in a pretty large cookbook group and the “leader” was, well, not so nice. I often think of her and wonder if she even found some sort of happiness. I do remember reaching out to her and apologizing for my half of the argument but I can not really remember where it went from there. Anyways, I wanted to give this recipe new life so not only am I sharing it here, I am making it for the upcoming Holidays and I think you should too!
Cake Mix Yeast Rolls
1 envelope dry active yeast
1 1/2 cups warm water
3 cups white all-purpose flour
1/2 package of white cake mix
1 teaspoon salt
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
Start by combining the dry active yeast and warm water in a large bowl. Swish around slightly to make sure yeast is dissolved.
Next, add in the white all-purpose flour, white cake mix, salt and melted butter. Stir well until everything is incorporated.
Transfer dough to a bowl and cover with vegetable oil. Turn to coat the whole dough ball with the oil. Cover loosely with a kitchen towel and let rise in a warm spot for 1 hour.
Spray 24 muffin cups with non-stick cooling spray and divide dough evenly between cups – filling each muffin cup about 1/2 full.
Cover again with kitchen towel, and let rise in a warm spot for 45 minutes.
Preheat oven to 350 degrees F. Bake yeast rolls for 15 minutes or until lightly browned. Allow to cool in pans.
Enjoy!
Ask and Answer: Darlene S. would like to know the difference between mustards. I am not really sure the full question but I will say there are several different mustard options in your local grocery. Regular, spicy, ground, powdered and on and on. And yes, they all have their own unique and distinct taste. I would recommend buying a few of them that interest you and giving them a taste test to know what you would like to buy from there on out.