Quick breads made using baking powder are significantly different than breads or rolls made using yeast.
For quick breads like baking powder biscuits or Irish soda bread, regular flour is used and very little kneading is done - only enough to for the dough to hold together. Too much kneading or even mixing will make the bread tough since it will start developing the gluten.
In what most people consider bread, bread flour with a slightly higher gluten content is preferred and the dough needs to be well kneaded to develop the gluten. It's the stretched and worked gluten strands in the dough that provide the bread's elastic network holding the small bubbles of carbon dioxide released by the yeast. Bread made with baking powder has little give whereas bread made with yeast is 'springy'.
The two leavening agents are totally different with two totally different results and uses.