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1 envelope quick-rising yeast
1 tbsp sugar
1/4 cup warm water
1/2 cup milk
2 1/4 cups baking mix
3 tbsp melted butter
1/2 tsp minced garlic
2 tbsp minced fresh parsley or 2 tsp dried parsley flakes
Lightly grease a baking sheet; set aside.
Dissolve the yeast and sugar in the warm water in a medium-size bowl. Add the milk and baking mix; mix well until a dough forms.
Preheat oven to 425 degrees.
Turn the dough out onto a lightly floured surface and knead for 6 minutes or until elastic. Pat into a 1/2-inch thick rectangle. Cut dough into 9 rounds using a 2-inch biscuit cutter or a 2-inches at the top glass.
Arrange the rolls, not touching, on the greased baking sheet. Let dough rise in a warm place out of drafts for 20 minutes or until almost double in size.
Mix the melted butter with the garlic and parsley in a small bowl; brush over the rolls.
Bake rolls for about 8 minutes or until lightly browned at 425 degrees.