How to convert a recipe calling for active dry yeast into rapid rise yeast

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? Link 1: http://how2heroes.com/videos/dessert-and-baked-goods/yeast-101 Please like and subscribe to the channel to get more videos! #baking #yeast #bread

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