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.