[RandallFlagg]

YIKES! I buy yeast in those little 4 ounce jars, and keep them in the freezer all the time. When I make the bread, I first put the yeast portion in a little container (Usually a cough medicine shot-glass) so the yeast will get closer to room temperature.

[Ladysmith]

That is the active yeast, correct?

I do have a jar of quick-rising yeast in the freezer that I use for the breads out of the breadmaker. Learned the first time that the yeast needs to be out and measured first and allowed a bit of time to warm up.

If that’s the same with active yeast, then we’ve got that in the bag.

One thing, though. I was just looking at a recipe someone else gave you a link to and that recipe states allowing the dough to rise first before “punching” it down and making the individual buns, allowing them to rise again. Is that what you do? I took the dough right out of the machine and cut it up right away. Can’t see where that really makes a difference but hey, still a rookie at this.