Making yeast rolls takes time, effort, and for me, a lot of practice. On page 37, of the 1883 The Dixie Cook-Book is the following biscuit recipe using yeast.
Dissolve one rounded table-spoon of butter in a pint of hot milk; when lukewarm stir in one quart of flour, add one beaten egg, a little salt and a tea-cup of yeast; work into dough until smooth. If winter, set in a warm place; if summer, in a cool one to rise. In the morning work softly and roll out one-half inch and cut into biscuit and set to rise for thirty minutes, when they will be ready to bake. These are delicious.
Below you will find my recipe for Cinnamon Yeast Rolls. There is a time commitment of about 4 hours but these are worth it.
1 cup milk
¼ cup butter
¼ cup sugar
1 teaspoon salt
4 cups King Arthur flour, divided (More for hands and rolling but use as little flour as possible, so the dough is soft, it should be almost sticky.)
optional: Stir 1 teaspoon cinnamon into flour mixture for sweet rolls
1 package dry yeast
2 eggs, beaten
3 tablespoons butter, softened
¾ cup sugar
1 tablespoon ground cinnamon
Combine sugar and cinnamon.
In a 2 cup glass measuring cup heat milk and butter in microwave (about 2 minutes); butter should be almost melted.
Stir until butter melts then stir in sugar and salt to dissolve.
Cool to 110-115 degrees (lukewarm).
Whisk together 2 cups flour, cinnamon if desired and yeast, place in a large mixing bowl with a dough hook; gradually add milk mixture and eggs to flour mixture, beating at medium-low speed for one minute, scraping down sides as necessary.
Gradually beat in remaining 2 cups flour, ½ cup at a time for 2 minutes on low. (Knead on speed 2 for 2 minutes).
Place in a lightly greased bowl, turning to grease top.
Cover and let rise in a warm place (85 degrees), free from drafts, 1 ½ – 2 hours or until doubled in bulk.
(OR: Cover and refrigerate up to 4 days and remove 2 hours before proceeding.)
Punch dough down; turn out onto a lightly floured surface
Knead lightly until smooth and elastic (about 4 –5 times).
Roll dough to an 18 x 12 inch rectangle.
Spread with softened butter.
Sprinkle cinnamon sugar evenly over dough.
Roll up jellyroll fashion, starting at long side.
Cut into 18 slices and place cut side down in a lightly greased 13 x 9 x 2-inch baking pan. (OR 2 9-inch cake pans.)
Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size or dented when touched. (OR cover and refrigerate 10-14 hours; set in warm place to rise before baking)
Bake at 375 degrees for 20 minutes.
When cool frost with Vanilla Cream Frosting.
Vanilla Cream Frosting
3 oz cream cheese
2 tablespoons butter
2 cups powdered sugar
½ teaspoon vanilla
Combine all ingredients and blend until smooth.