Success with savory and sweet yeast doughs depends upon the quality of the yeast. Before you start, it's a good idea to proof or test the yeast to make sure it's still active.
To do this, place 1 packet active dry yeast (or 2 1/4 teaspoons) in 1/4 cup warm water (110 degrees) with 1 teaspoon sugar. Stir to dissolve. Let sit for 5 minutes. If a foamy layer forms on the surface, the yeast is still active. If no foam forms, throw away the yeast and purchase a new batch! And be careful, even freshly purchased yeast can be inactive, so test that yeast, also!