Sourdough Starter Guide

So I recently started a new starter with my fresh milled flour. It’s going on 3 weeks old. I have some experience with sourdough as I had a starter for over a year previously but had to start over. My starter has seemed to be doing great rising great so I tried to make some rolls but it didn’t rise at all. Is it still to young? Is it different with fresh milled flour? Should I give it a few more weeks until I try again?