I still use some of my mother's recipes with fresh yeast when I can find it. She always crumbled it into a small bowl then added about a teaspoon of regular granulated sugar and stirred well, then set it aside while preparing and measuring other ingredients. In about 5 minutes or so, the yeast would be completely liquefied and ready to add to the lukewarm mixture. So much easier than mixing with water, I think. That's the way I've always done it and my mother was known for her dinner rolls and pecan rolls, both from the same no-knead recipe!

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