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“I have often prepared these ahead of time and frozen the unbaked crescent rolls. Take them out of the freezer and let them defrost and rise on cookie sheets for about 2-3 hours before baking.”
READY IN:
1hr 57mins
SERVES:
24
YIELD:
24 rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl, dissolve yeast in warm water.
  2. Beat in the flour, dry cake mix and salt (do not knead).
  3. Place in a greased bowl.
  4. Cover and let rise in a warm place until doubled, about 1 hour.
  5. Punch dough down; divide in half.
  6. Roll each portion into a 12-in. circle; cut each circle into 12 wedges.
  7. Roll up each wedge, beginning at the wide end; place point side down on greased baking sheets.
  8. Brush with butter.
  9. Cover and let rise until doubled, about 25 minutes.
  10. Bake at 350° for 12-15 minutes or until golden brown.

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