I tried to following all of the directions of the cookbook and used warm water for the active dry yeast, but they never puffed up, no matter how much I stirred or warm it up again in the microwave when it got cold. So I just added it to the flour along with the melted butter & milk mixture. I hoped it would puff up that time and better than last time if I left it to rise in my hot car, but it never did. Turns out that too much heat can kill the yeast, but I never knew that until after I baked all the "muffins", which ended up looking like naans, but they were a bit thicker since the book called for the dough to be rolled 1/2 inch thick. I also found out that the warm water needed to be at a temperature between 100 and 115 degrees F, which I also didn't know at the time, to wake up the active dry yeast. I wished the cookbook had specified that.

Well, at least you all know from my mistake how to use active dry yeast the right way. Please use a thermometer to check the temperature of the warm water.