Does "soft dough" mean it should still be sticky? I've been adding enough to clean the sides of the bowl as I do with bread. Maybe I have the wrong idea.
Yes, you should be able to work with it but it will still be sticky. My rich yeast dough is very similar to yours. I also lightly brush the tops with butter as soon as they come out.
You should watch the baking time too, out the instant they are done.
We've been experimenting with garlic rolls trying to get that extremely soft, spongy, soak up the garlic oil rolls that a lot of Italian/Pizza places have. I've found that letting them over-rise for 30 minutes to an hour gets them even fluffier. Basically start with a pizza dough except very soft, slightly sticky.