A question about active dry versus instant yeast. I'm an instant yeast baker, and your Parker House roll recipe calls for it. I came across this from SAF: Instant Yeast is not recommended for use in refrigerated or frozen dough baking methods. Please clarify - is the manufacturer just taking a cautious route? What does King Arthur find in its recipe testing (because I do prefer the instant approach and need to teach others that if they want to hold the shaped rolls overnight or freeze them, they'll be OK). Hi, Michelle. We've done lots and lots of refrigerator doughs with instant yeast, with no ill effects at all. I suppose if you did two doughs side by side with the two different yeasts and froze them both for a week, then baked them, you'd see a slight difference, but I certainly wouldn't hesitate to do any refrigerated dough with instant. Susan

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