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Why won't my yeast rolls rise?
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Delicious yeast rolls can be the cream on the top of the holiday feast, as long as they rise correctly that is. Are you having problems getting your breads and rolls to rise? See below for some common problem solvers.
Temperature: Yeast flourishes at 90-110 degrees. Any other temp can kill it, causing your bread to go flat and not taste right. A cooking thermometer is your best friend when you are baking with yeast. Also if you keep your yeast or flour in the freezer make sure to take them out and bring them up to room temp on the counter before you start your recipe.
Temperature of environment: Make sure you are letting your bread rise in a warm, moist place. Some ideas include: on your stovetop while the oven below is on, in the microwave (turned off), on top of a warm bowl of water.
Bad ingredients: Shelf lives are important! Keep an eye on your expiration dates. Active dry yeast will keep for several months at room temp, or up to a year in the freezer.
Moisteners: The water in your area may be affecting your yeast bread. Hard water can actually toughen the dough and cause it to rise more slowly. You could try to use filtered water instead. In that same vein, whole milk can actually react badly with yeast, so try to use skim milk in your baking instead, unless a recipe specifically calls for it.
Follow the recipe: Unless you are an experienced baker, try to follow the recipe as directed. Adding or eliminating an ingredient will effect the outcome.
Sources: Fantastic Foods, Diana's Desserts, Wikipedia, Fleischmann's Bread World
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