In a large microwave-safe bowl, warm the sour cream in the microwave for about 1 minute, or until it reaches 110°F to 115°F on an instant-read thermometer.
 Stir in the honey and instant yeast until well blended.

Add the Bisquick to the sour cream mixture. Stir until a sticky dough forms, adding a bit more Bisquick if needed.
Stretch and fold dough in the bowl several times OR turn the dough out onto a lightly floured surface and knead for 3-4 minutes, until the dough is smooth and elastic.

Spray an 8-inch square baking pan with cooking spray.
 Divide the dough into 12 equal pieces. Shape each piece into a ball and place into the prepared pan.
 Cover with a towel and let rise in a warm spot for about 30 minutes, or until doubled in size.

Preheat oven to 350°F while the dough rises.
 Uncover the rolls and bake for 15–20 minutes, or until the tops are golden brown.

While the rolls bake, stir the garlic powder into the melted butter. Brush over the warm rolls immediately after baking. Serve warm.