[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.

[RandallFlagg]

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?

That's exactly what I do.
I take the dough out of the bread machine and half it three times (Makes eight buns), then roll the portions into the shape for the buns and start the 2nd rise in the oven (To keep them covered) with a little plastic container of boiled water (To keep the humidity up) for about an hour. Then, fifteen minutes before that hour is up, I pull everything out of the oven and turn it on for the preheat. I also bake them for eighteen minutes. The nine minute thing is old information. Eighteen minutes works out much better.