What brand of active dry yeast do you prefer for hot rolls?
My sister and I have tried many hot roll recipes and cannot recreate the rolls Granny made after church on Sunday. Mind you, we have made some excellent rolls. But we can't get the wonderful, yeasty aroma, the soft, almost chewy texture with the big holes (there's probably a word for that...)
We know she would whip them up without a recipe on Sunday morning, for the after-church meal. We have tried different things, including using lard and I wonder if she used something besides the yellow packages that come in strips of 3.
It's occurred to me that it could be as simple as using a different brand or type of yeast. Thanks in advance for sharing your secrets.