I am struggling to get the KAF Soft White Dinner Rolls recipe to rise properly in this bread proofer. Was very excited to finally get the Brod & Taylor proofer because I live in a drafty old house that has no warm nooks and crannies. There are so many variables with bread that it seems impossible to isolate each one and hone in on the problem. But I have made this recipe multiple times in the past with satisfactory results, using my oven and a pan of boiling water under the pan of proofing rolls. My yeast and most other ingredients were new. First rise seems OK at 80 degrees in bread proofer (is that too hot?). But on the second rise of the shaped rolls, they spread out and touch each other but don't gain any height, whether I let them rise for an hour or three. They bake up into hockey pucks. I attempted the rolls twice in one day, with little discernible difference in my results each time. I used round cake pans for the first try (crispier, brown bottoms to the rolls) and a 9 x 13 Pyrex dish for the second try. I kneaded the dough longer on the second attempt and let the initial rise go for only about 30 minutes in case it was overproofed at an hour during the first try. During the first try, I let the second rise last an hour. During the second attempt, I let the second rise last nearly three hours. No real difference. Is my trouble more likely to be with technique than the equipment?

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