I'm following this recipe: http://blog.junbelen.com/2010/03/24/how-to-make-pan-de-sal-filipino-bread-rolls-at-home/. I was careful to measure the water temperature for the yeast, etc. The resulting bread rolls came out a bit dense.
I used flour that was 11.5 grams protein per 100 grams. I used a mixer for about 12 minutes until I got a good window pane (though it was still breaking apart a bit, I didn't want to overmix so I stopped).
What can I do to make the buns less dense? Should I use a different type of flour? Mix more? Add baking powder (if so, how much???)?