Place room temperature ingredients in pan in the order recommended by manufacturer. Select dough cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle has finished, continue with next step.
Turn dough onto lightly floured surface; punch down to remove air bubbles.
Divide dough into 4 equal parts; divide each part into 3 pieces. For pan rolls, shape each piece into a smooth ball, place in a greased 9x13-inch cake pan. For individual rolls, place balls in greased muffin pan cups or 2 to 3 inches apart on greased baking sheets.
Cover; let rise until indentation remains when touched.
Preheat oven to 375°F.
Bake: Pan rolls - 20 to 25 minutes; Individual rolls - 12 to 15 minutes. If desired, lightly brush with melted butter. Remove from pan and cool on wire rack.
Get Traditional Bread Making Method here.A nice, sweet glaze topping for these rolls can be made with 3 tablespoons of melted butter and 2 teaspoons of honey. Brush the rolls with this mixture right after you remove them from the oven.