1 package active dry yeast (2 1/4 teaspoons)
1 1/2 cups warm water (110º F)
3 1/4 cups all-purpose or bread flour
1/4 teaspoon salt
1 9-ounce package Jiffy yellow cake mix or 1 1/4 cups of a standard 18.5 ounce cake mix
1/4 cup butter or margarine to brush on baked rolls
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes.
2. Add flour, salt and cake mix to dissolved yeast. Beat until dough is smooth.
3. Add some flour to a kneading surface. Knead dough, adding flour as necessary, until dough is no longer sticky.
4. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
5. Cover dough with a damp cloth and let rise in a warm place until double in volume, about 1 hour.
6. Deflate the dough and turn it out on a lightly floured surface. Divide the dough into two equal pieces and form into rounds. Let rest 5 minutes. Roll each round into a 12-inch circle. Cut each circle into 10 wedges. Brush melted butter onto the wedges. Roll up each wedge, beginning at the wide end, creating crescent-style rolls.
7. Place rolls on two greased baking sheets with the pointed end of each roll tucked to the underside. Cover with clear plastic wrap sprayed with nonstick baking spray. Let rise until double, about 25 minutes.
8. Preheat oven to 350º F. Bake rolls for 12 to 15 minutes or until golden brown. Brush with additional butter when done.
Recipe from www.mommyskitchen.net and photo from Lois Linke, wife of Karl Linke, Nebraska Farm Bureau district director of member services for the southeast.