I've been baking breads & rolls with great success for many years.. but
occasionally I run into problems when it comes to rising sweet doughs
(panettone, Polish or Russian egg breads & such)...sometimes it takes hours &
hours before the sweet dough starts to rise.. even if it rises, it rises a
little bit. I always check the expiration date for yeast. So what do I need
to do correctly to get the sweet doughs rise promptly & effectively?

Thanks, Michael