Shrinking time like a magician

Ok... so time to mix it, an hours to rise, form the buns and rise for another hour, then bake? Um... ok... I have 60 minutes? Yeah... well... wing it. I've been trying to make these rolls for weeks. Every time I plan to have them... we pivot on dinner and have something else. Finally arranged to have the day after the 4th of July... not thinking I'd be in the office all day or having gone to bed the night before a 11:30 getting up at 5... then my time was somewhat slim... Oops. It tossed the ingredients in the mixer and let it fly... let them rise for 30ish minutes while I turned the oven on the lowest temp then off when it got there... after 30 minutes I formed the rolls and stuck them in the warm oven and hoped. After 30 minutes they puffed and were beautiful so on the oven when to the right temp, butter slathered on and they got baking. I did bake them a tad longer to get them to 190 degrees my new method for making sure bread is baked. They turned out amazing! I was planning to eat them the next night too - but another pivot in the menu... now they will go to Wisconsin with us for others to enjoy as well. Summer... the never ending pivot.

Garlic Herb Dinner Rolls
Ingredients
1 cup whole milk, warmed to 110-115 degrees F
2 ¼ teaspoons active dry yeast - (equivalent to a 0.25 oz package)
2 tablespoons granulated sugar, plus 1 teaspoon
2 large eggs
¼ cup unsalted butter, melted and cooled
1 teaspoon garlic powder
1 ½ teaspoons salt
¾ tablespoon fresh chopped rosemary
2 tablespoons fresh parsley, finely chopped and patted dry
1 teaspoon dried oregano
3 ½ to 4 cups bread flour, plus more as needed
Garlic Herb Butter
6 tablespoons unsalted butter, melted
½ tablespoon Italian seasoning
3 cloves garlic, minced
Instructions
Pour warm milk (110 to 115 degrees F) into the bowl of stand mixer. See Notes below. Stir in 1 teaspoon granulated sugar and yeast, and let it sit for 10 minutes until frothy. This means that the yeast is good. If it does not get frothy, start over with fresh yeast.
Set up the dough hook attachment in the stand mixer. With the mixer on medium speed, beat in the remaining 2 tablespoons of sugar, eggs, melted butter, garlic powder, and salt until evenly combined. You may need to break up the eggs with a whisk. Note: If you don’t have a stand mixer, you can also follow steps 2 and 3 by hand - I’d recommend using a wooden spoon to mix everything.
With the mixer on medium-low speed, mix in 3 cups flour, 1 cup at a time, scraping the sides of the bowl with a rubber spatula. Add the remaining flour in 1/4 cup increments as needed. I ended up using about 3 1/2 cups flour. Increase to high speed and mix until a dough forms and pulls away from the sides of the bowl. The dough should be slightly sticky, moist, and manageable. Then, on low speed, add the rosemary, parsley, and oregano until evenly incorporated.
Transfer dough to a floured surface and knead by hand for about 3-4 minutes, sprinkling more flour as necessary. The dough should be moist, slightly sticky, and should spring back slowly when poked. Do not over-knead.
Form dough into a ball and place on a lightly oiled bowl (I used olive oil), making sure to coat the dough with oil as well. Cover tightly with plastic wrap and let it rise in a warm environment for about 1 hour, until doubled in size. See note below (“how to create a warm environment for dough to rise”).
After the dough has risen, punch it down and transfer to a clean non-floured surface. Cut the dough in half, and then cut each half into 6 equal pieces. Shape into balls, pinching the bottom with your fingers. Arrange in a greased 9x13 baking pan.
Cover pan with plastic wrap and let it rise for another hour in a warm environment or until doubled in size.
Meanwhile, preheat oven to 350 degrees.
In a small bowl, combine the garlic herb butter ingredients, and brush all over the risen buns. Bake 18-20 minutes until golden brown. Let cool slightly and serve. Enjoy!