Hello! Sometimes when I add the yeast to the dry ingredients, and then mix in the wet ingredients, the little yeast granules remain visible, even after kneading, and even after the first rise. I find this very frustrating. I just made a batch of rolls and added the instant yeast to the dry ingredients, forgetting about this issue, and sure enough, the little granules are visible! And the yeast is not old, and I know it is very active since I just used it yesterday. I have a couple of recipes that require making a “sponge”, which is when you add all the ingredients, but only a small part of the flour. You mix well and let it rest for maybe 20 minutes to a half hour. After that you add the rest of the flour and continue with the recipe. When I do it that way, the yeast dissolved just fine. So I will just say for myself that I won’t be adding the yeast right into the dry ingredients again unless I make a sponge first. Otherwise I will make sore to dissolve it in water first!! FYI: I am only leaving this comment in case others have come across this particular issue. I love King Arthur Baking, and am always learning new things here.

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