Have tried these twice, I love the crust on them but my rolls keep coming out too dense, not sure what im doing wrong. my dough proofed up alot better this time around but when baked the dough still came out pretty dense. I was using an older pack of yeast. only other thing i can think of is when I deflate the dough maybe im pushing down too much on the dough? But the end result is more along the lines of an english muffin. Any ideas on how to fix this?

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