I used instant yeast in the recipe, which is slightly different from active yeast in that it does not require any activation of the yeast. Activation refers to the process of mixing the yeast and warm liquid and letting it turn frothy over a period of about 10 to 15 minutes before mixing in the rest of the ingredients. This step is normally required for active yeast but not for instant yeast. Hence, with instant yeast, there is not need to wait for the yeast to be activated. There is also no need for the liquid to be warm, suffice if it is at room temperature. You simply mix the instant yeast with milk (the liquid used in this recipe), followed by all the other ingredients, and knead the dough.