I very rarely have luck wih baking with yeast. What is the best kid to buy? Packets or a jar? How do you store it? How do you activate it?
I usually by red star dry active but the last two times I make rolls there were a bust because the dough didn't properly rise.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)