Add warm water to the bowl of a stand mixer.
If using active (not instant) yeast, add to water, add a pinch of sugar, let sit for 10-15 minutes to become bubbly. If using instant yeast just add to water and continue.
Add the rest of the ingredients and mix and knead for 8-10 minutes, adding more water or flour as necessary to make a soft, smooth dough.
Place dough in a lightly greased bowl, cover, allow to rise at room temperature for 60-90 minutes.
Lightly grease two 8" cake pans.
Transfer the dough to a lightly greased work surface, gently deflate, and divide into 16 pieces.
Shape each piece into a ball. Place 8 in each pan -- 1 in the center, 7 around evenly. They shouldn't touch one another.
Cover lightly with oiled plastic wrap and let rise until they touch one another and are very puffy, another 60-90 minutes.
Preheat oven to 350°F (or 325°F Convection)
Bake the rolls for ~25 minutes until golden brown.
Remove from the oven and let rest in the pans for 3-5 minutes before removing to a rack to cool completely.