What is wrong with my yeast rolls?

I used to make the best cloverleaf yeast rolls - I am using the same recipe, but instead of being light and airy, they are dense and heavy. Could it be one of my ingredients - the type of flour or the butter? I am really stumped...my method of mixing, kneading, and baking are the same....and I am proofing the yeast before mixing....any suggestions?

 

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