Growing up I was in charge of getting my great grandmothers sweet dinner rolls from the kitchen to the table... and I always ate one on the way... Sadly, Grandma’s recipe was never passed on but I’ve spent many years trying to recreate it. I’m close but I have a question. Some 12 roll recipes call for as little as a 1/4 tsp of active dry yeast while others, which have about the same ratio of other ingredients, call for as much as 2 packages. Is there some guide as to how much yeast should be used for soft dinner rolls? My gut tells me that 1/4 tsp just won’t be enough But I’ve made both versions and they seem to work. I’m merging two recipes to recreate Grandma’s but I’m wondering how much yeast to use. Thoughts????