Yummy, warm, melt-in-your-mouth rolls are a staple on our Sunday dinner table. Yeast breads used to intimidate me. My trick is to always proof the yeast (mix with warm water and sugar) before mixing with other ingredients. For soft rolls I mix the dough as little as possible with just enough flour for the dough to hold shape. I add extra flour as I'm rolling it out. For a good sandwich bread texture, activating the gluten by mixing for 6-10 minutes is important.I have found that it is faster (time wise, not energy) to mix up a batch of rolls than to wait for pre-frozen bread dough to defrost.