Putting it all together:

First, mix together milk and yeast packet (found in the bread mix) with a spoon in a small bowl.

Add the oil, vinegar, eggs, and bread mix to a stand mixer. When the milk/yeast mixture is bubbling (about 5 minutes), add it to the stand mixer as well. Mix on medium speed for 5 minutes.

Turn off the mixer, and place a damp towel over the bowl and let rise for 30 minutes.

Dollop the dough on a greased baking sheet. Each roll should be approximately 1/3 cup of batter.

Bake in a 350° oven for 25-30 minutes. Check periodically that they are not overbrowning. Rolls are done when you can tap them with a knife and they sound hollow.

Let cool on a wire rack and store in the refrigerator.

These rolls freeze beautifully too, so you can make a double batch and put some in the freezer for later. Just warm them in the toaster oven or microwave before serving.