|Hello one little tiny crescent roll!|
Here's what the finished rolls look like. At least what they look like after you take a big piggie chomp out of it. In my defense, I wanted to show you the nice fluffy interior of the crescent rolls. (And my messy kitchen counter.)
I loved how soft this dough was. I don't know if it was the cake mix, or the fact that I decided to knead the dough by hand. After the dough had risen it was like a little bread dough pillow. Perfect for taking a nap in. (Although, I think my family would have frowned on that.)
So why in the world would I knead this dough by hand when I have a swanky wondiferous stand mixer that could do the kneading for me? The recipe didn't say how long to knead the dough and I was afraid of over kneading it. (Which, I am realizing, is what I've been doing when making bread sticks.) I didn't want chewy little crescent rocks. I wanted fluffy pillows of goodness. Which is exactly what I got.
The rolls themselves are slightly sweet. Someone compared them to Hawaiian Rolls, but I don't feel like that is an accurate description. I had some Hawaiian bread not too long ago, and I think it is much too easy to say any slightly sweet dinner roll tastes like Hawaiian bread. Let's just say this is a different kind of light and airy sweet-ish sort of taste that works for a dinner roll.
I didn't taste the cake mix at all in the rolls. Just the hint of sweetness. I'm slowly becoming aware of the chemically taste in a lot of the pre-packaged foods out there (particularly Hamburger Helper.) Thankfully, cake mix is not on that list. I think cake mix is awesome and these rolls are just one more example that my opinion is right. Yay cake mix!
Cake Mix Dinner Yeast Rolls from Mommy's Kitchen Cafe
1 - (.25 ounce) package active dry yeast (or 2 1/4 tsp)
1 1/2 - cups warm water (110F)
3 1/4 - cups all-purpose flour or bread flour
1 - 9 oz package Jiffy yellow cake mix or 1 1/4 cups of a standard 18.5 oz yellow cake mix
1/4 - cup margarine, melted + additional butter to brush on baked rolls
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 min. Stir in flour and cake mix. Beat until dough is smooth. Add some flour on counter and knead any additional flour to dough. Knead until it is not sticky anymore. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hr.
Lightly grease 2sheets. Deflate dough and turn it out onto a lightly floured surface. Divide dough into 2 equal pieces and form into rounds. Let rest for 5 min and then roll into 12" circles. Brush melted margarine onto circles. Cut each circle into 10 wedges (or 8 if you are spatially challenged like me.) Roll up wedges, beginning at wide end.
Place on prepared baking sheets. Make sure you put the pointy seam down or they will puff up wonky, and not crescent like at all. Cover with plastic wrap that has been sprayed with baking spray. Let rise until doubled, about 25 min. Meanwhile, preheat oven to 350 F . Bake 12-15 min, or until golden brown. Brush with additional butter when done.