2. Turn dough onto surface well dusted with Bisquick. Knead until smooth, about 20 times.
3. Shape into 12 pan rolls. Place in greased 8″ round layer pan.
4. Place pan of rolls on wire rack over a bowl of hot water and cover with towel; let rise about 1 hr.
Heat oven to 400° (mod. hot). Bake 10 to 15 min., until a rich golden brown. Brush with butter after baking. Serve hot. Makes 16.
1. Water temperature for dissolving yeast is right when it is slightly warmer than lukewarm. Too hot water kills the yeast; too cool water retards rising.
2. Rolls are ready to bake when dough is puffy and light and slight indentation remains in dough when pressed gently with finger.