Place all ingredients into bread machine pan with yeast being last. Use the dough or manual cycle to blend your dough.
: To make stand-alone rolls, divide the dough into 16 equal pieces. If you want to make soft-sided, pull-apart rolls, divide the dough into 15 pieces. This isn’t as challenging as it sounds: first, divide the dough into three equal pieces. Pinch off one piece, about the size of a handball. Gently roll the dough balls under your cupped fingers till they’re nice and round.
Place 16 dough balls onto a parchment-lines or lightly greased baking sheet, leaving about 2 inches between them.
Place 15 dough balls into a lightly greased 9x13-inch pan, spacing them evenly in five rolls of three balls each. Cover pan or sheet with proof cover or lightly greased plastic wrap, allow to rise for about 2 hours.
Baking: Bake the rolls in a preheated 350 degrees for 20 to 25 minutes till they’re golden brown.
Yields 15 or 16 rolls. (I made them smaller for cooking club)