Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, oil, and next 4 ingredients in a large mixing bowl; beat at medium speed of an electric mixer 2 minutes. Gradually stir in enough of 2 3/4 to 3 1/4 cups all-purpose flour to make a soft dough.
Sprinkle 3 tablespoons flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 5 minutes). Place in a bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
Punch dough down; divide in half. Roll each half into a 14 x 9-inch rectangle. Cut each rectangle of dough in half crosswise; cut each half into 9 (1-inch-wide) strips. Roll each strip, jelly-roll fashion, into a spiral, and place in muffin pans coated with cooking spray. Coat rolls with cooking spray. Let rise, uncovered, in a warm place, free from drafts, 40 minutes or until doubled in bulk.
Preheat oven to 400°.
Bake rolls at 400° for 10 to 12 minutes or until golden.
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