Heat two tablespoons of olive oil in a skillet over medium-high heat. Add one yellow chopped onion and one-half teaspoon of salt. Sauté for approximately five minutes, being careful not to burn the onions. Set aside to cool.
Dissolve one teaspoon of white sugar into one-half cup of warm water. Sprinkle one envelope of active yeast over the top and set aside for ten minutes.
In the bowl of an electric stand mixer add the yeast, three-quarters of a cup of warm milk, one-quarter cup of white sugar, one-half cup of melted unsalted butter, one egg, and the sautéed onions.Combine on low speed with the dough hook attachment.
Add four cups of Bisquick, one cup at a time, mixing until dough pulls away from the sides of the bowl and becomes elastic-like. Form the dough into a ball and transfer it to a greased covered bowl. Place in a warm area to rise approximately one hour, or until it doubles in size.
Place the dough on a floured surface using Bisquick and knead for two minutes. Grease a baking sheet or line with parchment paper and set aside.
Divide the dough into twelve pieces and shape it into logs, pinching the ends. Place them on a prepared baking sheet, cover, and let rise for an additional hour.
Preheat oven to four hundred degrees. Brush each log with olive oil and bake for twenty to twenty-five minutes, or until golden brown.