Sylvia, I just remembered the recipe for ?Angel Rolls? that was posted some time ago in a newsletter. They turn out light and fluffy. Also in the same newsletter, is the article from Dennis of the Prepared Pantry on Why isn?t My Bread Light and Fluffy? It is invaluable!

Angel Rolls

3-1/2 cups bread flour, divided
2 Tbsp. sugar
1 pkg. (1/4 oz.) quick-rise yeast
1-1/4 tsp. salt
1/2 tsp. baking soda
1 cup warm buttermilk (120?-130?)
(will appear curdled)
1/2 cup vegetable oil
1/3 cup warm water (120?-130?)
Melted butter or margarine

In a mixing bowl, combine 1-1/2 cups flour, sugar, yeast, salt, baking powder, and baking soda. Add the buttermilk, oil and water; beat until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.

Roll out to a 1/2-inch thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 400? for 15-18 minutes or until golden. Brush tops with butter. Yields 14 rolls (You can also divide dough into two , roll each half out and cut into pie shaped pieces to make a total of 24 crescent rolls)
Source Chris in NM
1/24/09 newsletter.

http://www.nancyskitchen.com