3/4 c. milk
1 env. active dry yeast
1 egg
2 1/2 c. Biscuit mix

Scald milk; cool until lukewarm. Dissolve yeast in lukewarm milk; stir in egg. Add to biscuit mix; beat well, but quickly, until ball of soft dough is formed. Turn onto lightly floured cloth-covered board. Knead gently for 1/2 minute. Roll into circle 1/8-inch thick.

Cut into desired shapes for rolls. Place on greased baking sheet. Let rise in warm, moist place until doubled in bulk, or about 45 minutes. Bake in moderately hot oven (375 degrees) for 15 minutes. Makes 18 average sized rolls.

(A delicious fancy roll can be made by cutting the rolled out circle into pie-shaped segments, spreading with sugar and butter or peanut butter and jelly and rolling up, starting with the wide end, then baking.)