What is wrong with my yeast rolls?

Thanks - all good comments and suggestions. I suppose it could be the flour -- not sure what I used to use, but I used Lily White All Purpose this time. The yeast seemed to be ok since they did rise...and since I have never used a scale to measure flour, that should not be making a difference....I am sure Alton Brown would have some suggestions :)

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 method of mixing, kneading, and baking are the same....and I am proofing the yeast before mixing....any suggestions?

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