Alright, so I'm an aspiring baker who has tried a number of roll recipes trying in vain to recreate the delicious yeast rolls my grandmother would serve every Thanskgiving. Many were dry, others lacked flavor, some made it through one bite before being retired to the trash. I gave this recipe a try last weekend as a test run for the upcoming holiday and the taste was fantastic. The size however was on the diminutive side. Couple questions... 1. I was concerned regarding adding the yeast without "activating" it in warm water/milk prior to adding it to the dry ingredients. The first rising seemed to take FOREVER. And the rolls never quite "puffed" to what I had anticipated on the second rise. If I was to activate the yeast in one of the two wet ingredients, would this help? 2. I mixed/kneaded all by hand rather than with a mixer but followed the same instructions as if I had used the mixer. I then realized that a hand mixing recipe had been posted, is there any harm in using the mixer recipe but mixing by hand? Thank you for all the fantastic information and this delicious recipe... my gram would be proud! I'm glad that you've found a keeper. A slow rising dough may be caused by a cool room temperature or excess flour. To your questions: 1) No. Instant yeast is never proofed. It should be added directly with the dry ingredients. 2) You may use either method to develop the dough. Please call us on the hot line if you need assistance: 800-827-6836. Frank @ KAF.

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