12 large rolls.
2 1/2 to 3 cups Swift'ning Biscuit Mix.
1 package compressed or dry granular yeast.
3/4 cup milk.
1 tablespoon sugar.
2 tablespoons melted Swift'ning.
Scald milk. Beat egg. Add milk and beat together. Mix yeast and sugar together with a fork. When milk mixture is lukewarm, add yeast. Stir in enough biscuit mix until mixture forms a soft dough. Turn onto lightly floured cloth-covered board. Knead gently 1 minute. Roll dough in a circle 1/4-inch thick. Brush with melted Swift'ning. Gut into 12 wedges. Roll from wide end toward narrow point. Place on baking sheet with point end down. Brush rolls with melted Swift'ning. Cover. Let rise in warm place until double in bulk. Bake until a rich, golden brown.