* If they do not double, don't fret too much ... it probably means that you don't bake with yeast much in your kitchen. Yeast tends to rise better if you bake a lot with it because you build up the yeast spores in your kitchen. I have made these in a couple of kitchens... one with frequent yeast baking and another without much yeast activity. They rose beautifully in the yeast kitchen and just sort of ehh in the non-yeast kitchen. BUT they baked up well in both kitchens. The more important part is that you don't kill the yeast in step 2 of making the dough.