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Ingredients
- 1 (1/4 ounce) envelope active dry yeast
- 1 12 cups water (110-115 degrees)
- 3 14 cups flour
- 0.5 (18 1/4 ounce) package white cake mix (about 2 cups)
- 12 teaspoon salt
Method
- Dissolve the yeast in the warm water in a large bowl.
- Beat the flour, cake mix and salt, do not knead.
- Place the dough in a greased bowl, turning to coat the surface.
- Let rise, covered in a warm place for 1 hour or until doubled in size.
- Spoon into a greased muffin cup, filling 1/2 full.
- Let rise for 30 minutes.
- Bake at 350 for 12 to 15 minutes or until golden brown.
- I find brushing the tops with a little melted butter or marg helps them stay soft.
