I never used rapid rise yeast before.
I wanted to try a cinnamon roll recipe that used a white cake mix as a short cut, and it called for 3 packets of regular yeast. My sister-in-law bought rapid rise yeast, so I used it and used all 3 packets, assuming it was like regular yeast. All I did differently was to mix it into the dry ingredients first, and add warmer-than-usual water. The only other ingredient was flour. Otherwise, I followed the recipe directions; mixing, kneading, leaving to rise about 30 minutes.
Oh my gosh! It rose up like nobody's business! I had trouble punching it down, and getting it flattened out enough to make the rectangle to roll up. Then, when I tried to cut slices for the rolls, I can't even describe what that was like. I finally wrestled the pieces into the pan, and put it in the fridge overnight to bake in the AM. When I took them out in the morning, the dough had risen EVEN IN THE REFRIGERATOR! I patted down the tops, and it kinda deflated them, at least they were even with the top of the 9X13 pan, and baked.
The finished rolls tasted fine, but I was afraid to ice them, because you couldn't really tell where one ended and another began, and I thought it would even be worse iced. I might try the recipe again with regular yeast, and I thought of using a spice cake mix with an apple filling, or an orange cake mix as a base.
So, my question is...does rapid rise yeast usually behave like this? Do you need a lot less of it than regular? The package said it can be used like regular. Maybe I should have shaped the rolls after kneading, without a first rise? Who has experience with rapid rise yeast?