1 pkg. active dry yeast
2/3 c. warm water
2 1/2 c. packaged biscuit mix
1 tbsp. butter, softened
2 tsp. Italian salad dressing mix

In medium bowl, dissolve yeast in warm water. Stir in biscuit mix; beat vigorously about 1/2 minute. Turn dough onto floured surface; knead until smooth, about 20 times. Roll dough to 12"x9" rectangle. Spread with softened butter; sprinkle the dry salad dressing mix evenly over dough. Cut into 12 (3") squares. Roll up each square, jelly roll fashion; place seam side down, on lightly greased baking sheet. With sharp knife, make cuts in each roll about 1/2" apart and halfway through dough. Curve each roll slightly to separate slits. Cover; let rise in warm place until double, about 30 minutes. Bake in 400 degree oven for 10 to 15 minutes or until golden. Serve warm. Makes 1 dozen. May be made the day before and wrapped in foil.