My rolls didn’t rise. What went wrong?
The most common reasons for rolls not rising are inactive yeast or incorrect liquid temperature. Ensure your yeast is fresh and active by performing the “foaming” test with warm milk and a pinch of sugar. If it doesn’t foam, your yeast might be dead. Also, make sure your milk is warm (105-115°F or 40-46°C); milk that’s too hot will kill the yeast, and milk that’s too cold won’t activate it. A cold kitchen environment can also hinder rising, so find a warm, draft-free spot for proofing.
Can I use bread flour instead of all-purpose flour?
While bread flour has a higher protein content and will produce a chewier, more structured roll, you can use it. However, for the signature “softness” of these dinner rolls, all-purpose flour is generally preferred. If you do use bread flour, you might need a tiny bit more liquid to achieve the same dough consistency, as it absorbs more water. The rolls will still be delicious but will have a slightly different texture.
