I made the rolls. I followed the recipe exactly, even weighing my ingredients. While the dough is very sticky, with a little flour and greased hands, it's easy enough to shape. My problem is that once the dough has been in the refrigerator, it will not rise when I shape the rolls and let it sit for the hour or when baked. I've tried several times in different places in the house, with different temps in the house (and in the summer in Louisiana it get's HOT when you turn up the AC) and the rolls simply spread during the rise time before baking. I've even gone as long as 2 hours rise time and nothing. They don't even rise when baking, they're simply flat hard rolls. Even tried to bake them with no steam and they were still flat and hard. The yeast I used it brand new with the expiration date a year in the future so I was wondering if it may be that my flour is too old. I've had it in my freezer for a LONG time and completely forgot I had it. So could my issue be that the flour is just too old to be useful for bread?

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