Combine the warm water, teaspoon of sugar and the yeast in a large bowl; let mixture stand 5 minutes. Stir in flour and all the rest of the ingredients mix until an elastic dough forms. Allow to rest in refrigerator until needed, or at least 30 minutes. I think they come out the best if you let them rest overnight and punch them down at least once.
Spoon into muffin pans coated with baking spray. I use a teaspoon to make three small balls or lumps in each muffin cup. This is how my grandma did it so this is what my mom taught me to do. Ok let’s be honest grandma would butter her hands and roll each lump in to a perfect ball, but I really don’t have time for that, so my mom’s lump method it is. Do not fill cups more than two-thirds full.
Bake at 400° for 20 minutes or until rolls are golden brown. Makes about 24 rolls.
Allow dough to rest in the fridge for up to a week, and just pull them out when you need them. No need to bring the dough to room temp just pop them in the oven. Best result from a convection oven.