Making yeast breads and rolls is not as much of a monster that it would seem. Yes, you should plan on at least 2 to 3 hours for making a batch of bread or rolls, but most of that time is spent with the dough rising, no need for you to even be in the room.
You can make these by hand, with a stand mixer with dough hooks, or with a bread machine. I can easily convert recipes from one to another method. Usually the liquid is mixed first (or put in the bread machine first), followed by all ingredients except flour (or flour and yeast in the bread machine), then the flour is stirred and then kneaded into the dough (flour, then yeast on top in most bread machines). Let rise, form the loaf/rolls, and bake.
Give it a try! If you find that you like it, you can save money by buying yeast in bulk 1 or 2 pound bags, usually available at bulk food stores or food service supply stores.
A word about the type of flour: Bread flour is actually made from a wheat that has a higher protein content, thus giving the yeast more to feed on and the gluten a stronger strand, and giving the bread a different texture than it would have if you used all-purpose flour. I have purchased Seal of Minnesota unbleached flour from our local bulk food store and it works FABULOUSLY in yeast bread recipes...come to find out, Minnesota is the state where most of the wheat for bread flour is grown. YOU CAN USE all-purpose flour in yeast bread recipes, but don't expect to have the same rise or texture that a loaf made with bread flour would have.