Step 2: Make some Dough
Now it's time to make some dough. Turn the water on and get it warm to the touch. Not hot, just warm. Pour a cup and a half of it into a bowl and then add the yeast to it. Stir it up and let it sit for about ten minutes until its creamy looking.
In a large bowl mix the cake mix up with 3 cups of the flour. Once you have it all mixed up make a well in the center of and pour the yeast mixture into the well. Add the other cup of warm water to that. Now mix it all up together to combine them. This a bunch easier if you have a stand mixer with a dough hook but I've shown you here that you can do it all by hand. Add the remaining flour to it, about 1/2 cup at a time, stirring well after each addition until the dough pulls away from the bowl as you move the spoon.
Turn the dough out onto a floured surface and knead it until its smooth and stretchy. Kneading means using the palms of your hands and working from the center push the dough flat out in all directions. Once you have it flattened out in a big circle fold it up in thirds and then flatten it back out again. Keep doing that until, as I said, its smooth and elastic. It'll take a while, at least 5 minutes to get it nice and smooth. Once you're there roll it all up in a big ball.
Grease a clean bowl with some butter and put the ball of dough in the bowl and swish it around to cover the ball with grease. Cover the bowl with a clean damp towel and put it somewhere warm. Wait about 30 minutes and look under the towel and the ball should be about twice the size it was. That's those little yeast enzymes getting fat and happy. Like I'm going to be after we're done making these sweet rolls!
In a large bowl mix the cake mix up with 3 cups of the flour. Once you have it all mixed up make a well in the center of and pour the yeast mixture into the well. Add the other cup of warm water to that. Now mix it all up together to combine them. This a bunch easier if you have a stand mixer with a dough hook but I've shown you here that you can do it all by hand. Add the remaining flour to it, about 1/2 cup at a time, stirring well after each addition until the dough pulls away from the bowl as you move the spoon.
Turn the dough out onto a floured surface and knead it until its smooth and stretchy. Kneading means using the palms of your hands and working from the center push the dough flat out in all directions. Once you have it flattened out in a big circle fold it up in thirds and then flatten it back out again. Keep doing that until, as I said, its smooth and elastic. It'll take a while, at least 5 minutes to get it nice and smooth. Once you're there roll it all up in a big ball.
Grease a clean bowl with some butter and put the ball of dough in the bowl and swish it around to cover the ball with grease. Cover the bowl with a clean damp towel and put it somewhere warm. Wait about 30 minutes and look under the towel and the ball should be about twice the size it was. That's those little yeast enzymes getting fat and happy. Like I'm going to be after we're done making these sweet rolls!
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