dough not having first rise
Hello! I began making my own yeast breads this summer when it was nice and warm and humid. I am pretty good at making a sandwich loaf but have been struggling to make dinner rolls. I am getting off topic - I am trying to make a batch of dinner rolls but my dough has not made the first rise. It has been sitting in my oven for approximately two hours now. I am sure it is a combination of temperature (cold kitchen) and my inexperienced kneading technique.
My question really is this: can one save a batch of dough that has not undergone the first rise and how? Or, should one abandon the dough (find a new use for the dough?) and just make a new batch of dough for baking?
Thanks very much for your insights.