In the bowl of a stand mixer fitted with the dough hook, combine three cups of Bisquick two tablespoons of quick-rise yeast, one-third cup of granulated sugar, one and one-half cups of warm milk, five tablespoons of softened butter, and one egg.
Turn the mixer to low and mix until the Bisquick is incorporated. Increase the speed to medium and continue mixing for two minutes. Scrape down the sides of the bowl if necessary.
Add another one-half cup of Bisquick, mixing again until incorporated. Follow with another one-half cup, mixing until the dough comes together and forms a ball. Add additional Bisquick if necessary. (The dough should be a little sticky).
Transfer the dough to a lightly greased, covered bowl and let rise for thirty minutes.
Deflate the dough by gently punching it down with your fist.
Break off pieces of the dough and form twenty-four evenly shaped rolls. Transfer to a lightly greased baking dish. Cover and let rise for an additional thirty minutes.
Preheat the oven to 350°F.
Bake for twelve minutes or until golden brown. Place tin foil over the top of the rolls if extra baking time is needed. This will prevent the top of the rolls from becoming too dark.
Brush the top of the hot rolls with melted butter. Serve warm and enjoy!