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? 

Caveat:  I like to do the kneading in a food processor.  It's less messy and it's much faster.  Normally I put in all the dry ingredients (including a "quick rise" yeast) into the processor and then pour in very warm, wet liquid(s), letting the processor run until a ball has formed.  Then I let it whirl for another 30 to 45 seconds before putting it in a greased bowl in the oven with a bowl of warm water.   I know this technique is probably sacrilege to bread purists and artisans, but I'm neither.  I just want to to impart a little yeastiness to my soft rolls. 

Any suggestions?