I do know that breads and yeast are a complete science, so I tried a few different recipes online. My Parker House Rolls kept turning out too heavy, and these below were still rich but had an airiness to them that goes great with a holiday meal.

First off, make sure your yeast is fresh! Check the date! If it is active, once it is in the warm milk and you should see foam or bubble action. If you don’t see bubbles, don’t waste the rest of your ingredients. Get more yeast. We are using Instant Yeast* here, but Active Dry Yeast will work, just assume more time for rising. If it doesn’t rise at all, the yeast is dead. Both bread flour and all-purpose flour work here in equal measure.

I do not know about gluten free bread but would point you towards Aran Goyoaga of Canelle et Vanille for that!

Recipe adapted from Sally’s Baking Addiction