1 pkg. white cake mix
1 pkg. dry active yeast
2 1/2 c. fork, stirred plain flour
1 1/4 c. hot water (110 degrees)
1/2 tsp. salt

Dissolve yeast in 1/4 cup hot water. Mix flour and cake mix and salt together well. Add yeast mixture. Pour remaining 1 cup hot water over the dry ingredients. Stir until all ingredients are moistened and dough can be shaped into a mound in the bottom of the bowl. Cover with a damp cloth. Let rise until doubled in bulk (about 1 1/2 hours). Turn dough out onto a lightly floured pastry cloth and roll it into a rectangle. Cut rolls out with a biscuit cutter.

Dough may be frozen at this time. Either now or when dough is removed from freezer, arrange rolls in pan that has been lightly greased. Brush the rolls with butter. Let rise again. Brush with butter again. Bake at 400 degrees for time needed to produce a nice browned roll. May be wrapped in foil and reheated at 350 degrees.