Muffin mix yeast rolls

A classic soft dinner roll that can made sweet or not and frozen for browning-and-serving.  I made this recipe recently using my bread machine on the dough setting.  It's a 2 lb. machine and it managed to handle this large and heavy recipe, but I wouldn't do it in a smaller machine. 

N.B...the package size for the muffin mix/cake mix is important.  If you do a sweet cake mix, get a 9 oz. box that makes a single 9" layer (Jiffy makes mixes this size, so does Martha White I think).  The big boxes of Betty Crocker or Duncan Hines mixes are 18 oz.  Same with the muffin mix...make sure it's a small 7.5-ish oz. package of mix, not a great big box.  Constant vigilance!

Muffin Mix Yeast Rolls

Makes 18 rolls

1 package active dry yeast (2 1/4 tsp)

3 3/4 cup bread flour

1 7.5 oz. package bran muffin mix

1 1/2 cups warm water (~110F)

1/4 cup butter, melted

Optional: 2 beaten egg whites

OR

Cake Mix Yeast Rolls
Makes 18 rolls

1 package active dry yeast (2 1/4 tsp)

3 1/4 cup bread flour

1 9 oz. package yellow cake mix

1 1/2 cups warm water (~110F)

1/4 cup butter, melted

Optional: 2 beaten egg whites

Stir together dry ingredients.  Add water and melted butter and beat until a shaggy ball forms.  Knead the dough about 5 minutes.  Put in a large greased bowl and cover with plastic wrap.  Let rise 1 hour. 

Punch dough down and divide into 2 pieces.  Divide each of those into 3 pieces, and divide each of those into 3 pieces.  Roll each piece of dough into a ball and place in 2 9" cake pans, lightly greased or non-stick. 

You can freeze the dough now, or let it rise 30 minutes.  Brush tops of rolls with egg whites for a shiny finish (totally optional). 

Bake dough (thawed, if previously frozen) 15-20 minutes at 350F. 

You can also freeze the baked rolls and reheat them, after thawing, at 350F for about 15 minutes.

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