I have tried a couple of times to make my crescent rolls light, soft, and fluffy, but I have not managed to achieve that yet. They turn out a bit too heavy. My guess is that the dough is too sticky, so when I knead it I add more flour than is needed. Any help here? Thank you.
First thought with any roll/croissant/ etc is the dough needs to be made with COLD ingredients.
This allows layers to be formed and this is what creates the magic.
If ingredients, especially butter, are not cold then they make a gloppy thick dough. Cold ingredients make nice, clean layers that lead to lighter finished products.