when making yeast rolls mine will rise the first time then not at all the second time most occasions, I read about over rising first round, so I think this could be my problem, however when I do get them to rise the second time they seem to fall flat in the oven, or when I pull the cover off to place in oven they fall flat, any advice on how to fix this.
Make sure your proving environment is maintaining temperature. If you are making the dough with blood temperature water then the residual heat in the dough will get the yeast going but when it cools down the yeast may cease to be active. The dough should double in size on the first prove. Also make sure your flour is proper strong flour and that the dough is being worked enough. Even strong flour won't achieve the correct elasticity if it isn't worked enough so when the yeast gives off its CO2 the dough won't prove correctly. When doing second prove don't let them go all the way as they will still prove some in the oven before the crust forms.