Combine the first six ingredients plus one cup of the flour, then add the rest of the flour 1/2 cup at a time until the dough is no longer sticking to the side of the bowl.

Roll the dough up the side of the bowl and spray the bottom and visible side, then roll it back the other direction and spray the other side of the bowl, so that the dough won’t be able to stick as it rises. Cover with a towel and allow the dough to rise until doubled in size (about an hour, depending on how warm your kitchen is).

When the dough has doubled, spray a 9×13 casserole dish and preheat your oven to 375. Spray some oil on your hands to prevent sticking and form the dough into 12 equal sized balls, which you will place in the prepared baking dish.

Allow the rolls to rise again while the oven heats, about 30 minutes or so (again dependent on room temperature, I like to set mine on the back of the stove as the oven heats to speed up the process).

When you are happy with the risen size of your rolls, bake for 18-20 minutes, until the tops are golden brown.