Place ingredients in bread machine.
Put on dough setting.
Add in enough additional flour (if needed) to make a soft dough.
Preheat oven to 375°F (if not freezing rolls)
Divide dough ball into 4 pieces. Shape one piece into a cylinder about a foot long. Divide in half, then each hald into 3 pieces. Repeat until you have 24 pieces.
Shape into buns about 6 inches long
Place on a greased 12 x 18 inch cookie sheet
For lighter buns leave in a warm place to rise for 30 minutes.
Bake rolls for 20 to 25 minutes, or until done. Remove from pan. Serve warm.
TO FREEZE (unbaked rolls): Follow recipe as recommended up to and including when rolls are shaped and placed in pan. Tightly wrap rolls and pan with plastic wrap and foil. For best flavor, thaw and bake within one week of freezing.
TO THAW: Place pan of rolls covered in refrigerator overnight. Remove from refrigerator and continue the thaw and rise process at room temperature. When thawing at room temperature, allow at least 2 hours for rolls to rise after removing from the refrigerator. If rolls are not rising, boil a pot of water, remove from heat, cover the pot with a wire rack and place pan of rolls, covered with a cloth on top of rack. The steam will warm the dough to speed the rising process. Once the rolls have doubled in size, bake according to recipe.