I have a recipe for rolls where the first stage calls for 2 packages active dry yeast, 1 tbsp sugar, and 1/2 cup warm water to be mixed until the yeast is proofed, and then 1/4 cup cubed butter is added to the proofed yeast. Then all of that is added to half of the flour (2 cups) and 2 tsp salt and allowed to do the first rise.
If I wanted to use rapid rise yeast instead of active dry, could I skip the proofing step? Would I need to add the butter at all? Could I just mix all the dry ingredients, add the warm water and start the dough that way? What effect would this change have?