My mom says to knead bread doutgh after rising
It isn't "rising". It's autolysing. What she's doing, knowingly or not, is letting the flour absorb all the added moisture which will let the dough stretch and trap expelled gas from the yeast. If one just starts kneading without autolysing, it's just stickier and messier until this happens sometime during the kneading process.

An hour is the longest I would let that happen and you can probably speed things up by kneading after 30 minutes or so. Check it by grabbing the dough and pulling. If it stretches without breaking, it's ready to go.