Looking to make something different for thanksgiving this year than my usual Scarborough Loaf, I'm turning my hand to dinner rolls. I usually just do the overnight FWSY loaf with herb inclusions during the folding stage. My current understanding is that making dinner rolls is similar, but involves making small balls of the dough all in the same pan, often with a little sugar and some milk to soften the dough.

Is that about right, or do I need a whole different recipe to get the consistency right?