Why isn't the dough rising?!

Any type of dough that uses yeast must be allowed to rise, kneaded again, and allowed to rise the second time. If the dough is baked before rising, it will turn hard from the heat.

Love to bake.

When using yeast the water temperature is critical; for example when I use yeast, I get a separate bowl put a little sugar in it, add the yeast & 110 to 115 degrees water. The sugar will help jump start the yeast & the proper water temp. helps multiply the yeast.

Pour your yeast (once it has increased in volume) into your dry ingredients & mix the rest of the ingredients together; once you remove the dough hook pour a little oil on the ball & flip it over, then cover with a towel & put it in a warm place to proof; once it doubles, punch down & repeat process.

Make whatever your making & bake it, once it comes out of the oven lightly brush it with oil so that it will remain soft. Enjoy. (:

personal experiences.

it could be old yeast. you need to refrigerate yeast and it can go bad just like meat
it could be that you are not letting the yeast rise in the dough properly before you cook it, or even that you are not letting the yeast rise by itself in water before you even add it to anything else.

once you mix up the dough, put it in a bowl and place it in a hot/warm area. such as have the oven on, and than leave the bowl near the oven to get really warm. depending on the type it could take an hour to a few hours. so just wait until its as risen as you like and than start to use it. hope this helps you out, good luck :)

You need to let it rise before baking anad then usuually a second rise after you punch ot down, and shape.

The frist rise you need to let it double in size. This can take an hour or more and you need a good warm spot to do that. A sunny window, or even in the laundry room while you are drying clothes.

You have to allow it to rise...according to the recipe...then after it has you can bake....



Good luck.............

dough has to rise BEFORE you cook it.....

make sure the yeast is not out of date or it want work

To make certain it isn't the yeast at fault, you could try 'proofing' it the old fashioned way.

For example, if your recipe says to add the yeast along with the other dry ingredients, and then add warm milk or water... instead, try adding the yeast to the warm milk/water with a teaspon of sugar and let it sit for a few minutes. The top of the mixture should go a bit frothy - that shows the yeast is doing its job. Then add that yeasty mixture to your dry ingredients as usual.

If the liquid doesn't go frothy, then your yeast isn't working.

And - as other people have suggested - then make certain you let the rolls rise before putting them in to bake.