Combine the yeast and water in the bowl of your mixer with the dough hook attachment. Add the remaining ingredients and allow the dough to knead for 5-7 minutes. Place dough into a lightly greased bowl, cover with plastic wrap and allow the dough to rise for 1 1/2 – 2 hours until very puffy, but not necessarily doubled.

Dump the dough onto a lightly floured surface and gently deflate. Divide into 16 pieces and roll into rounds under the palm of your hand. Place the rolls into a lightly greased 9×13 pan and cover with plastic wrap. Allow to rise for 1 1/2 – 2 hours until they are really puffy and touch each other.

While rolls are rising, preheat oven to 350 degrees. Bake for 15 minutes, then tent them loosely with foil. Continue to bake an additional 10-13 minutes until they are brown on top.

After 2 minutes of cooling, remove from the pan and transfer gently to a wire rack so they don’t get moist from condensation on the inside of the pan.