I weigh my dough then divide it by 24. Works perfectly!!

Yes, I did mine in the bread machine going by the order given for the machine and after they finished kneading I put the dough in a butter greased bowl covered with Seran wrap to rise. If you use instant yeast (which is what I use) the bread will rise faster then regular yeast. I also added a total of 2/3 cup of sugar instead of the 1/4 cup. I Only added 1 1/2 teaspoons of salt because I used salted butter in the recipe. The second batch I made I happen to have an egg yoke left over from something and added it to the dough along with the two requested in the recipe. Made the second batch taste better I thought!

Yes, it ends up about the size of a golf ball. You can view the video to see their size in comparison to my hand when I roll them.

Yes it should! For many years I used my bread machine as a stand mixer for my dough because I didn’t have one. Works great!

They’d certainly be interesting!

I’m sorry to hear your rolls didn’t rise as expected! It sounds like the dough may have dried out during the second rise, which can happen if the environment is too dry or if the dough is left uncovered. When using the oven as a warm spot for proofing, it’s essential to create a humid environment to prevent the dough from drying out. You can place a pan of hot water on the bottom rack of the oven while the dough rises, or lightly cover the rolls with a damp kitchen towel or plastic wrap coated with a bit of oil to trap moisture.

Additionally, make sure your oven isn’t too warm during the proofing process. Temperatures above 100°F can start to cook the dough, which could prevent it from rising properly.