Dissolve yeast in warm water. Add all ingredients except salt and flour. Mix well. Gradually add flour and salt. Knead for about 4 minutes. Kneading will help make the dough fluffier - make sure to knead well until the dough is smooth.
Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise until at least doubled, about 30-45 minutes. I like to let it rise a little more than doubled, and they turn out very fluffy.
Punch down dough. Spray a large surface with cooking spray and dump dough onto it. Roll out dough with a rolling pin into a large rectangular shape (about 1/4 inch thick).
Brush entire surface lightly with melted butter or spray entire surface with cooking spray - keeping the dough and your workspace very hydrated with butter or oil will keep the rolls soft.Cut dough into rectangular shapes (or wide triangle shapes for a more crescent style roll: (about 12-18 total) . Roll each rectangle (like a sideways cinnamon roll) and place sideways on a greased cookie sheet. Cover and let rise until doubled. Preheat oven to 350°F.
Bake at 350°F for 13-16 minutes. Rolls are done once slightly golden brown.
Brush with lots of melted salted butter as soon as they come out of the oven.Stores well in an airtight bag or container for 2-3 days.Enjoy!