Day one: Line a baking sheet with parchment paper.
Combine all of the ingredients in a stand mixer and knead with the dough hook until smooth. You can also mix the ingredients in a large bowl, using a hand-held electric mixer, then knead by hand.
Cover the bowl with plastic wrap and set aside to rise until the dough has doubled in size, about 1 hour.
Flour your work surface and turn out the dough. Divide it into 12 equal pieces and roll each piece into a ball. Arrange the balls on the prepared baking pan and cover the pan with plastic wrap. Refrigerate overnight or up to 24 hours.
Day 2 (baking day): Take the pan out of the refrigerator and heat the oven to 350 degrees F.
Remove the plastic and bake the rolls until nicely browned and the internal temperature is 205 degrees F. on an instant-read thermometer, about 30 minutes. Transfer to a wire rack and let cool.