Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.
Combine biscuit mix and sugar in a large bowl; gradually stir in yeast mixture.
Turn dough out onto a floured surface, and knead until smooth and elastic (about 10 minutes).
Roll dough into a 12-inch circle; cut circle into 12 wedges. Roll up wedges, beginning at wide end; place, point side down, on a lightly greased baking sheet.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Bake at 425° for 10 to 12 minutes or until golden.
NOTE: Rolls may be frozen up to 2 months. Bake at 425º for 5 minutes; cool. Warp in aluminum foil, and freeze in an airtight container. Thaw at room temperature on a lightly greased baking sheet; bake at 425º for 7 to 8 minutes or until golden.