Combine first five ingredients in a mixing bowl. Mix for 2 minutes on low speed of an electric mixer and set aside. Combine flour with remaining ingredients in a large mixing bowl. Mix for 3 minutes with a heavy duty electric mixer at medium speed (use dough hooks if available). Add yeast mixture and mix for 3 minutes at medium speed. Cover and let rise in a warm place (85 degrees) free from drafts for about 3 hours or until the dough has doubled in bulk. Punch dough down. Cover and refrigerate overnight. With lightly floured hands, shape dough into 1-1/2 inch balls; place in 3 greased 9 inch round pans. Let dough rise in a warm place (85 degrees), free from drafts, for about 2 hours or until doubled in bulk. Bake rolls at 400 degrees for 10-12 minutes. NOTE: Dough may be stored in the refrigerator for up to 4 days.