I'd like to consider myself an experienced baker but I never have any luck with dinner rolls. Loaves are never an issue but rolls come out like dense rocks. And make ahead recipes produce my worst results. I don't know what's going on... I weigh ingredients with a scale but I'm knowledgeable about how to know when the dough consistency is right so I adjust as needed. I used active dry yeast and my Kitchen Aid mixer to kneed for 5+ minutes for this recipe. I worked fast to shape the rolls and got them in the freezer to rest undisturbed until frozen solid. When I thawed them for 4.5 hours I moved them to my ovens warming drawer but they didn't rise to double. I let them go another 30 minute but not much changed. I baked in my convention oven for 22 minutes and they were semi golden on top but still wet and so dense on inside. The flavor was nice but they were so far from light and fluffy. What am I doing wrong?

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