Hpw long should I leave dough to rise when making bread rolls?

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I'd made the dough and its rising. Different recipes are telling me different rise times.

Some say leave for an hour then shape into rolls and leave for another 30mins.

Some say 30mins, shape and then 30mins again.

Another says to shape, rise for 30mons and then in the oven.

What do you do?

Excuse typos - stupid phone autocorrects everything

You've probably answered this already but it depends on how much yeast is in your dough, how warm your kitchen is, what flour you're using and whether you have any retardants.
The usual rule of thumb for a white flour dough is leave to rise until it is roughly double the size. This normally takes me about 1hr 15, shape the rolls then leave to prove until they are nearly double in size again. Don't over prove or they will sink a bit in the oven which is always disappointing. So if in doubt under prove rather than over.

Sorry a bit of a faffy answer but hopefully is of use.

The longer it rises, the tastier it is. However, any longer than over night and it starts fermenting and tasting like beer.

Thank you for the answers. I left for an hour then shaped and left for half hour.

They came out quite well for a first effort.

Will remember this advice for the next time.