These buttery rolls have been a Sunday dinner necessity since as far back as I can remember. A ridiculously easy recipe despite the fact I still found myself calling my mother for a reminder on the exact measurements up until about 4 years ago… talking about food is always a great reason to call your mom. Jiffy Cake Yeast Rolls are one of those recipes I’m sure she probably found in a 1970’s magazine and one that has always been a favorite in all our family households!
Jiffy Baking Mixes have been around since 1930. Still a family-owned and ran operation, with an expansive line of baking mixes still being packaged in their recognizable little white with blue trim boxes. A branch of Chelsea Flour Mills, the genius behind it’s baking mix line came from the Mill owner’s wife Mabel White Holmes. Mabel was inspired to create a simple, ready to make mix so easy to bake with even men could do it!
Mabel Holmes the genius behind Jiffy Baking mixes. 
When I was flying back over to Scotland this past January, I made sure to squeeze a couple of boxes into my luggage so that I’d be able to whip up a few batches of mom’s jiffy rolls for my Scottish friend. Needless to say, they were a big winner with our Easter dinner!
NOTE: Remember that with all yeast breads, temperature (too cold) and humidity (too damp) make a big difference in the results of your rise. I often will warm up my oven to 100f degrees then turn it off and allow my rolls their first rise in the controlled environment of that oven. Then for the second rise, I just cover with a warm towel in a warmish spot in the kitchen so that I can heat up the oven for baking. See below pics of three of my batches over this past year, all different seasons, pans and rise results, but also ALL DELICIOUS!
Jiffy Cake Yeast Rolls
Ingredients
- 1 box Jiffy yellow cake mix
- 1 pkg yeast
- 1/2 tsp salt
- 1 1/4 cups warm water
- 2 1/2 cups flour
- 1/4 cup butter, melted
Instructions
- Preheat oven to 400 f degrees and butter or grease baking pan.
- Combine cake mix, yeast and salt then add warm water.
- Gradually add in flour. Mix well but know the batter will be slightly sticky.
- Cover and let rise, in a warm spot, to double size. Approximately an hour.
- Once risen, pinch off dough balls (bigger than a golf ball, smaller than a tennis ball).Roll each dough ball in melted butter and place in the baking pan, barely touching one another.
- Cover and let rise again until double in size, approximately 1 hour.
- Bake for 18-20 minutes.
For Cloverleaf Rolls
- For Cloverleaf Rolls: Grease muffin pans with butter. Shape rolls by cutting off small pieces of dough and roll into balls the size of a walnut. Place 3 balls in each muffin cup. Cover with cloth and let rise in warm place until double in size. For egg wash, combine ingredients. Lightly beat with fork and brush tops of rolls. Bake 15 – 17 minutes.