I'm glad you explained the difference between instant yeast and active dry (because I have wondered about that for a long time too). But I have to tell you that I use active dry, and stopped proofing it years ago. I add it into my dry flour mixture (which helps protect it from the hotter water I use) and I never have a problem with my rising. If it ever doesn't rise, I guess I'll know why. I also store my yeast in the freezer to keep it fresher longer. These rolls look awesome, and even though it is 90+ degrees here, I'm thinking of company and lasagna and these rolls! Deb, good to know about the active dry - I've done rapid rise without dissolving first, but haven't tried the active dry without rising. Now I have to experiment with that, too - COOL! - PJH

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