1 envelope active dry yeast
1 1/2 c warm water (110 to 115 degrees)
3 1/4 c flour
1/2 (2-layer) pkg white cake mix (about 2 cups)
1/2 tsp salt

Dissolve the yeast in the warm water in a large bowl. Beat in the flour, cake mix and salt; do not knead. Place the dough in a greased bowl, turning to coat the surface. Let rise, covered, in a warm place for 1 hour or until doubled in bulk. Spoon into greased muffin cups, filling the cups 1/2 full. Let rise for 30 minutes.

Bake at 350°F for 12 to 15 minutes or until golden.

Makes 24.