-ROLLS-
18 oz YELLOW CAKE MIX (1 BOX) 1/2 c WARM WARM (110-120 DEG)
5 c FLOUR 2 c WARM WATER
2 pk YEAST
FILLING
1/4 c SOFTENED BUTTER 2 ts CINNAMON
1/2 c SUGAR
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