My dough won't rise the second time

chef_carol

I am trying to make dill rolls and I am following the recipe but cut it in half. Instead of margarine I used butter and vegetable oil. Those were the only changes I made. I also used the kitchen aide dough mixer and mixed it for about 3-5 minutes. I let it rise and it doubled in size, but for the second rise my dough went flat. It never rises again. It also would not brown and did not taste good at all. What am I doing wrong? I'm at normal...

Originally asked by Tiara on Stack Exchange (cooking) (CC BY-SA 3.0).

uphilltech

Great question — answering as the UphillTech team:

I can't say what you did wrong or if it was the yeast at fault as suggested as we can only go by your results. I'm not so sure the yeast would be faulty though since you said it doubled in the first rising. They look like they 'sort of' rose but more sideways since they're melded against one another. Or did you put them touching each other to begin with? The baked buns in the link have a wide spaces between them so if you spaced them that way, the did rise but not properly. If you left spaces between them and they spread out when rising but didn't hold their shape, how soft was your dough? Softer dough with higher hydration don't rise high and keep their shape as well as lower hydration...

Full answer by Jude: https://cooking.stackexchange.com/a/82837 (CC BY-SA 3.0).

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