1 pkg. dry yeast
3/4 c. warm water (105 to 115)
3 to 3 1/2 c. biscuit mix
2 tbsp. sugar

Dissolve yeast in warm water in a large mixing bowl; let yeast mixture beginning at wide end. Place rolls on greased baking sheets, point side down.

Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until doubled in bulk. Bake at 425 degrees for 10 to 12 minutes or until golden brown. Yield 1 dozen.

NOTE: Rolls may be frozen. Prepare as directed, and bake at 425 degrees for 5 minutes; cool. Wrap in aluminum foil, and place in freezer bag; freeze up to 2 months. To reheat, let thaw to room temperature.

Place on baking sheet, and bake at 425 degrees for 7 to 8 minutes or until golden brown.