Instant yeast - or quick-rise yeast makes for the best fluffy buns. The fresh yeast makes the buns rise faster. To help activate the heat quickly, you can dissolve it in a little milk and sugar. Activate dry yeast - if you’re using active dry yeast you need to add a little liquid and let the yeast dissolve, which is known as “proofing”. When dry yeast is activated it will bubble a little and this lets you know the yeast is ready to use. No matter what type of yeast you use, you need to make sure it’s added to a liquid that’s between 105 and 115 degrees F. You can also add a little sugar with either yeast to help it get activated.