We're sorry to hear that you've had trouble with this recipe, Jeanne. We find it's a good rule of thumb to always use rise times as a guide, rather than a hard and fast rule. There are so many factors that can affect the timing, including the way you've kneaded your dough, the kind of yeast you've used, how warm your kitchen is, etc. that it's much more reliable to judge how fully risen your dough is on look and feel instead. You're looking for dough that appears light and puffy and holds an imprint when pressed like a doorbell. It may also help to watch the beginning of this video for a few more visual cues. Hope this helps! Mollie@KAF

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