We have a max of 6 guests, so I bake my own rolls each morning, but i cheat. Or as a guest who I 'fessed up to the other day said... It's not cheating it's mechanical assistance.
The night before I put all the ingredients in the bread machine (a cheap one, £45, nothing fancy) and press "dough".
It takes 1hour 30m, when it's done (or some time before I go to bed) I take the dough out, cut up, put in to silicon mini loaf tins, cover with oiled cling film and put in the fridge.
In the morning the first thing I do before getting dressed/ablutions is take the rolls out of the fridge and put in the oven still covered, on the lowest setting, this gives the rise a extra boost.
Once I'm in the kitchen I remove from oven, turn up to 180c and once the oven is hot take the cling film off, dust with flour and bake.
Voila!!!! Freshly baked rolls for breakfast and house full of the smell of baking bread. And you don't even have to get up at 5am to kneed the dough.
I change the recipe each morning, this morning I did potato bread, others are granary, maple & oatmeal, spelt & bulgur wheat, buttermilk, poppy seed, wholemeal and polenta.
I make 1 per person, I've written adjusted quantities in my recipe book for either 4 or 6 rolls (machine wont work with 2). DH has a wicker basket lined with a white napkin and serves each person with their roll for a little extra theatre.
Sounds like a faff, but after a while you do it without thinking about it. The only trick is getting the moisture content of the dough right for the extra rise to work in the morning. After the machine has been running for a few minutes I check, the dough should be sticky to the touch but not so wet that the blade is smearing it across the bottom of the pan. Adjust by adding more flour or liquid.