Occasionally I like to make soft rolls, which is what many Southerners prefer. The problem I'm having is there is no yeastiness to the rolls when they're done. I like to be able to smell and taste a mild, residual yeastiness in warm homemade rolls. The best bread I ever made was years ago and required hours to make. It was a small French loaf baked on a terra cotta mold. It went thorugh three risings before going into the oven. I didn't know yeast could last that long, but it did.
How does one impart that mild yeastiness to bread?