(15 – 18 Rolls)
- 1 pkg. “JIFFY” Golden Yellow Cake Mix
- 1 pkg. dry yeast
- 1/2 tsp. salt
- 1-1/4 cups warm water (95°F to 115°F)
- 2-1/2 to 3 cups flour
- 1/4 cup margarine or butter, melted
Egg Wash (Cloverleaf Rolls)
- 1 egg
- 2 tsp. water
Preheat oven to 400°F. Grease a baking sheet. Combine cake mix and yeast. Add salt and warm water. Gradually beat in flour. Cover and let rise in a warm place for 1 hour. Punch down dough and make into dinner or cloverleaf rolls*. Place on baking sheet. Brush with margarine or butter. Cover and let rise 1 hour or until double in size. Bake 18 – 20 minutes or until lightly browned.
*For Cloverleaf Rolls: Grease muffin pans with butter. Shape rolls by cutting off small pieces of dough and roll into balls the size of a walnut. Place 3 balls in each muffin cup. Cover with cloth and let rise in warm place until double in size. For egg wash, combine ingredients. Lightly beat with fork and brush tops of rolls. Bake 15 – 17 minutes.
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