Hi everyone - I am new to the site and somewhat new to bread baking, although I have had some success with using a biga (which I guess gave me the temerity to try some of the recipes here!)  My parents who grew up in Austria have moved in with me so I decided to try the Austrian Semmel (roll) recipe I found on this site.  The rolls have not risen and do not get crusty.   I used cake flour for the Type 480 and 3.5 tsp active dry yeast (not instant -not sure what the difference is.)  Those of you who have made these rolls, any ideas?  I am dying to surprise "Oma" and "Opa"!