Tried the whole grain dinner rolls using some recently fed starter and yeast. It wasn't rising much when I was ready for bed so put it in refrigerator overnight. It did increase in size by AM. I divided into 12 rolls that barely increased in size over 3 1/2 hours in 68-70 degree room. Gave up, put in oven and have 12 flat disks to eat not rolls. I often have this problem, dough just doesn't rise. Newer yeast plus active starter. Did I knead it too much?

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