Ingredients
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
Description
Petit Chef
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