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Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size.
https://en.wikipedia.org/wiki/Yeast
In the solution, active yeast will foam and bubble as it ferments the sugar into ethanol and carbon dioxide. Some recipes refer to this as proofing the yeast, as it proves (tests) the viability of the yeast before the other ingredients are added.
https://en.wikipedia.org/wiki/Yeast
By fermentation, the yeast species Saccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohols – for thousands of years the carbon dioxide has been used in baking and the alcohol in alcoholic beverages.
https://en.wikipedia.org/wiki/Yeast
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When yeast is used for making bread, it is mixed with flour, salt, and warm water or milk. The dough is kneaded until it is smooth, and then left to rise, sometimes until it has doubled in size. The dough is then shaped into loaves.
https://en.wikipedia.org/wiki/Yeast
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Yeast, the most common one being S. cerevisiae, is used in baking as a leavening agent, where it converts the food /fermentable sugars present in dough into the gas carbon dioxide. This causes the dough to expand or rise as gas forms pockets or bubbles.
https://en.wikipedia.org/wiki/Yeast
what gas molecule is responsible for this increase in dough size?
Carbon dioxide molecule is responsible for this increase in dough size.