Finocchio568 wrote:
>
> I've been baking breads & rolls with great success for many years.. but
> occasionally I run into problems when it comes to rising sweet doughs
> (panettone, Polish or Russian egg breads & such)...sometimes it takes hours &
> hours before the sweet dough starts to rise.. even if it rises, it rises a
> little bit. I always check the expiration date for yeast. So what do I need
> to do correctly to get the sweet doughs rise promptly & effectively?
>
> Thanks, Michael

What's the rush? Sweet doughs do take longer to rise. Just be patient.