Dear Lavern; Self- rising flour is great for biscuits and pancakes but is not recommended for yeast breads primarily because it has a low protein content. In your bread dough you need a higher level of protein in the flour to make a gluten structure that will expand easily. With a low protein flour you will end up with small compact breads. Also, there are salt and chemical leavenings added to self-rising flour that could inhibit yeast activity. For best results, use either all-purpose or bread flour for yeast breads. So enjoy some dumplings with your self-rising flour and buy bread or all-purpose to make your yeast breads.