If you are a novice bread-maker, I would begin with a brown bread. It is less temperamental, more sympathetic to inexperience. Don’t worry if your dough doesn’t rise as quickly as expected. Be patient for an hour, perhaps the room is colder than you thought.
Granary flour makes better bread than rolls. Shape the dough into baguettes for a crisp crust and soft inside, a bread that will still look attractive, served warm, with a meal.
Presumably you may substitute dried yeast