Why does nobody talk about the difference between active dry and instant yeast?

I had a batch of dinner rolls turn out flat and dense last week because I used the wrong yeast. The recipe just said 'yeast', but I grabbed active dry and didn't proof it first. My baker friend in Phoenix told me instant yeast can go straight into the flour, but active dry needs to be dissolved in warm water first. Now I always check the package. Has anyone else run into this, or do you just use one type for everything?

3 comments

3 Comments

olivias881mo ago

My cousin did that with her cinnamon rolls last month, same flat result.

calebrivera17d ago

Not everything needs fixing, @olivias88, maybe your cousin just overthought it.

oliver2421mo ago

Check the expiration date on your yeast too, because old yeast will give you the same flat result. I mean, I had a jar in the back of my fridge for way too long and it was totally dead. Do you store yours in the fridge or freezer to make it last longer?