Hi there, Stan! That yeasty flavor you're remembering most often comes from an accelerated rising process. To achieve this flavor we'd suggest using warmer water than you normally would (try about 110°F to 115°F) as well as rising the rolls in a warm spot. You'll have to keep an eye on them during the process to ensure they don't overproof too much and collapse during baking but this should be the best route to the flavor you're remembering. We hope this helps and happy baking! Morgan@KAF

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