Pour warm water into a warm mixing bowl, sprinkle in yeast, and stir to dissolve. Stir in about 2/3 of the biscuit mix and beat vigorously with a wooden spoon. Mix in remaining biscuit mix. Sprinkle a board lightly with biscuit mix, turn out dough and knead until smooth, 1 to 2 minutes. Cover and let rest 10 minutes. Divide dough into 16 equal equal pieces, shape into smooth balls, space about 2” apart on greased baking sheets, and cover with a cloth. Let rise in a warm, draft free place 3/4 to 1 hour until doubled in bulk. About 15 minutes before baking, preheat oven to 400 F. Brush tops of rolls with glaze and bake 15 minutes until lightly browned and hollow sounding when tapped.