I was just reading some more, and this time I searched on "yeast + heartburn" rather than "bread + heartburn." (Lots of folks have grain issues, so it clouds the subject.) It's possible that the high-yeast recipes are messing with the candida in my gut. But as you said, the yeast should be dead by the time it's baked, although some things I read claim there's a low survival rate. So perhaps all that yeast concentrated in only 8 rolls increases the per-serving survived volume. I just remembered a fast-rise roll recipe I have that does not give me problems, so I took a look at it. TWO TABLESPOONS of yeast to 5 cups of flour! In fact, it fully rises in only 20 minutes!!! The difference? This recipe calls for the yeast to bloom for 10 minutes before adding it to the flour. So maybe @Bobby Cole is on to something. But this recipe also has 2/3 cup instant milk powder, so perhaps that takes the edge off somehow. As I said, it's tough to find an answer because the yeast subject is tangled up with peoples' grain issues.
Have you ever tried beer bread? No yeast, just beer. Add whatever herbs and spices and a touch of cayenne and off ya go. Or just plain beer, salt and flour. The alcohol is baked out so need to fear that. It’s extremely heavy, has a low rise and best eaten fresh out of the oven (as always) but it goes well with soups and yes, with ham hocks and beans in place of corn bread.
Nope. I'll have to try it. I have 3 different types of beer on hand (for various cooking purposes.) But again, this is not a universal yeast bread issue, just those specific recipes.