I have an old roll recipe that calls for “yeast”’ which I am assuming is “active yeast. This recipe is a long 3 stage/rise, cold water & overnight refrigerated recipe. If I am to use SAF red instant yeast, can I proceed with a 10 minute proofing and only 1 rise after I shape the rolls? This recipe also requires eggs & oil. I have been apprehensive about making the recipe because of the 8+ hours to do so, no matter how delicious they taste. Any advice would be greatly appreciated! Thank you!

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