Thanks for this great information. I'm curious if I'm perhaps overproofing my yeast dough during the first rise. I moved from Missouri to Arizona and have not been able to get my granny's yeast roll recipe to work out here. My kitchen is usually about 80 degrees and the dough definitely rises faster year round. When I bake the rolls, they get the initial rise in the oven like they are supposed to, but then they fall and end up about half the height they should be. Does this sound like a symptom of overproofing? I feel like it is fairly easy to estimate when the formed rolls have doubled in size in the pan. But maybe during the first rise in the bowl, I'm letting the dough rise a lot more than double? The bowl is smaller at the bottom than the top so I feel like I am totally guessing at what double is. But they do a second rise just fine in the pan. Any guesses or suggestions would be appreciated. Thanks!

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