Bread the Next - Lussekatter

I found a recipe for Lussekatter, or Lucia cats. It's a Swedish roll traditionally served on the morning of St. Lucia's Day, and is called a "cat" because the rolls have two raisins on top like eyes. Awww. The recipe's from The Horizon Cookbook and Illustrated History of Eating and Drinking through the Ages, p. 657.

Could It Be?

I think I know why the onion rolls didn't rise. I did some research in Beard on Bread and two of Bernard Clayton's books (The New Complete Book of Breads and The Breads of France) and have determined that the yeast was not activated. I believe I added cool water to the yeast and flour mixture, but it is necessary to have the water at at least 110F. Time to get a thermometer, I guess.

Bread Bakers Guild Master Class

I'm pretty bummed. I wanted to attend a master class from the Bread Baker's Guild of America, but the registration is $135, which is wayyy too much.

I do have pictures and an essay on the Polish onion rolls, I just need to find a moment to post them. Now is not that moment.

Here's the description of the master class.