1 (1/4-oz) pkg. active dry yeast (if using bulk yeast use 2 1/4 tsp.)
1 1/2 c. luke warm water
9 oz. dry yellow cake mix (most mixes are 18 oz. so only use half)
3 1/4 c. all purpose flour
1/2 tsp. salt
melted butter or margarine
In a large bowl, dissolve yeast in the warm water. Add flour, dry cake mix and salt. Beat to mix well but do not knead. Transfer dough to a greased bowl, turning once to coat both sides. Cover with a towel and allow to rise for about an hour. Punch dough down and transfer to a lightly floured surface. Cut dough in half and roll each portion into a 12-inch circle. Cut each circle into 12 wedges. Starting at the widest end of each wedge, roll dough in the shape of a crescent. Place on a greased or silpat lined baking sheet, brush with melted butter and cover with towel. Allow to rise until double in size (about 25 minutes.) Bake in a preheated 350* oven for 12-15 minutes or until lightly golden.