Ingredients:

  • 1 standard box (approx. 432g) Yellow or White Cake Mix (not light or angel food)
  • 2 ¼ teaspoons Active Dry Yeast
  • 1 cup Warm Water (105-115°F)
  • 4 tablespoons Unsalted Butter, melted
  • 2 large Eggs, lightly beaten
  • 2 tablespoons Unsalted Butter, melted (for brushing)
  • Pinch of Flaky Sea Salt (optional topping)

Instructions:

  1. Activate the Yeast: Combine warm water and yeast in a small bowl. Let stand for 5-10 minutes until foamy (the bloom).
  2. Combine Dry Ingredients: In a large bowl, whisk together the cake mix and the bloomed yeast mixture.
  3. Incorporate Wet Ingredients: Add the 4 tablespoons of melted butter and lightly beaten eggs to the mixture.
  4. Mix the Dough: Mix by hand or with a stand mixer (paddle attachment) until a shaggy, slightly sticky dough forms. Do not overmix.
  5. Rest (The Quick Proof): Cover the bowl with cling film or a damp cloth and let rest in a warm place for 30 minutes. The dough will rise slightly.
  6. Shape the Rolls: Lightly flour a surface. Gently divide the dough into 12-16 equal portions. Roll each portion into a smooth ball.
  7. Second Proof: Arrange the dough balls snugly in a prepared 9x13 baking pan lined with parchment paper. Cover loosely and let rest for a final 15 minutes while the oven preheats.
  8. Bake: Preheat oven to 375°F (190°C). Bake for 15–18 minutes, or until deep golden brown on top.
  9. Glaze and Serve: Immediately upon removing from the oven, brush the tops generously with the remaining 2 tablespoons of melted butter. Sprinkle with flaky salt, if using.
  10. Cool Slightly: Allow to cool in the pan for 5 minutes before pulling apart and serving warm.