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1 pkg active dry yeast	9-oz. pkg Jiffy cake mix, white or yellow
1 1/2 cups warm water	1/4 cup margarine, melted
3 1/4 cups flour	2 egg whites, beaten

Dissolve yeast in warm water and let stand until creamy (about 10 minutes). Stir in cake mix and flour and mix until smooth. Knead dough on flour-covered counter until not sticky. Turn into oiled bowl and turn to coat. Cover with a damp towel and let rise until doubled (about 1 hour). Deflate and turn onto floured surface. Divide in half and let rest 5 minutes before rolling out into 12-inch circles. Using pizza cutter, slice into 10 portions per 12-inch circle. Brush with butter and roll up into crescent shapes. Place on greased baking sheets and brush with butter and beaten egg whites. Cover and let rise 25 minutes or until doubled. Bake at 350 degrees for 12-15 minutes or until golden brown. Brush with melted butter.