Preheat your oven to 400 degrees, lightly grease a 9X13 pan, or cut some oven-safe parchment paper if avoiding oils, and set aside.

In the bowl of your mixer, add your warm water, sugar, and yeast.  Let this sit for 5-10 minutes, depending on the temperature in your kitchen.  It should bubble when ready.

Add the remaining ingredients with your dough hook attached; let the dough hook knead it for 2-3 minutes until the dough is smooth and soft; it shouldn’t be really sticky.  If it is sticky, add more flour 1 TB until it’s soft but not sticky.

Form balls with the dough; if you want really even dough balls, you can weigh them; if you’re okay with not perfectly sized ones, just eyeball them.  You should have 12 rolls. 

Place them in the prepared 9X13 pan, cover with a clean towel and let rise for 10 minutes.  Bake for 11-13 minutes, depending on your oven.  They are done when they are a light golden brown; I usually feel in between the rolls to know if they are still doughy or ready. 

You can freeze these, but they always taste the best the same day they are made with all fresh bread.