Note that the yeast is instant, not “regular.”
For the 45 minute “rest,” I put the covered bowl in an unheated oven.
I cut the dough with a knife – in half, then each half into quarters and each quarter into thirds to get 24 pieces.
The total time does not count the overnight rise in the refrigerator.
The baked rolls are small – about 2 – 2 1/2 inches round, so count on 2-3 per person.