Ingredients:

  • ¼ teaspoons Active Dry Yeast
  • cup Warm Water (105–115°F)
  • standard box White or Yellow Cake Mix (approx. 15.25 oz)
  • Large Eggs, lightly beaten
  • tablespoons Unsalted Butter, melted and slightly cooled
  • tablespoons Unsalted Butter, softened (for glaze)
  • tablespoon Honey or Maple Syrup (Optional, for glaze)

Instructions:

  1. Combine warm water and yeast in a small bowl. Let stand for 5–10 minutes until frothy.
  2. To the activated yeast mixture, whisk in the 2 lightly beaten eggs and the slightly cooled melted butter.
  3. In a very large bowl or stand mixer, combine the entire box of dry cake mix. Pour the wet mixture into the dry ingredients.
  4. Mix on low speed or by hand just until a shaggy, sticky dough forms. Do not overmix.
  5. Turn the dough onto a lightly floured surface. Knead gently for just 2–3 minutes until it forms a cohesive, soft ball.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover and allow to rise in a warm place until doubled in size (about 1 hour).
  7. Gently punch down the risen dough. Divide it into 12 equal portions and roll each portion into a tight ball. Place the balls into a prepared 9x13 inch baking dish.
  8. Cover the shaped rolls loosely and let them rise again in a warm spot for 30 minutes, or until puffy.
  9. Preheat oven to 350°F (175°C). Bake for 14–18 minutes, or until the tops are beautifully golden brown.
  10. While the rolls are hot, mix the 4 tablespoons of softened butter with the optional honey/syrup. Brush generously over the tops of the warm rolls immediately before serving.