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Submitted by: Tina Butler from Royse City, TX
Originally shared on the web 06/04/2021

1 env. active dry yeast
1-1/2 c. very warm water, about 110 to 115 degrees
3-1/4 c. all-purpose flour or bread flour
9-oz. pkg. yellow cake mix
1/4 c. butter, melted
Garnish: additional melted butter

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Using a wooden spoon, stir in flour and dry cake mix; stir until smooth. On a lightly floured surface, knead dough until no longer sticky. Place dough in a lightly oiled large bowl; turn to coat with oil. Cover with a damp tea towel and let rise in a warm place until double in size, about one hour. Punch down dough; turn it out onto a lightly floured surface and divide into 2 parts. Roll out each part into a 12-inch circle; cut each circle into 10 wedges. Brush with melted butter. Roll up each wedge to form a crescent, beginning at the wide end. Place rolls on 2 lightly greased or parchment paper-lined baking sheets, with ends of rolls tucked under. Cover with plastic wrap that has been sprayed with non-stick vegetable spray. Let rolls rise until double in size, about 25 minutes. Uncover; bake at 350 degrees for 12 to 15 minutes, until golden. Brush with additional butter before serving. Makes 2 dozen.