The secret is in the yeast. To get a good rise, make sure you follow the directions closely and proof the yeast for at least 5 minutes (it will look at little foamy), then knead the dough, form tight rolls, and let it rise for a minimum of 30 minutes.u003cbr/u003eu003cbr/u003eMake sure the yeast is not past the expiration date if you've had it for a while.u003cbr/u003eLet the rolls touch once they're done rising. As they bake, they'll help lift each other up, just like u003cstrongu003eu003ca href=u0022https://dinnerthendessert.com/buttermilk-biscuits/u0022u003eButtermilk Biscuitsu003c/au003eu003c/strongu003e.u003cbr/u003eu003cbr/u003eIf you're using instant yeast, use slightly less than this recipe calls for. Instant yeast also doesn't need to be proofed first, so you can combine it with the dry flour, then follow the recipe as written minus the proofing.