i have tried many methods to "speed" up the rising time and get that soft white bread and etc. but eventually i got a hint from someone (or was it some book?) anyway, it suggested that slowly rised dough in a cool place gets a finer texture and softer (less air bubbles) bread (rolls) after baked. i tend to mix the dough just before going to bed and use a large plastic bad to wrap it up tight so it's draught free. i place it in the kitchen, usually inside the microwave. (BUT I MAKE SURE THAT I LEAVE A NOTE OUTISE IN CASE SOMEONE ELSE WANTS TO HEAT UP SOMETHING!!!) and the next morning i get the dough i want. the second (or sometimes 3rd rise) are much faster, just like most cookbooks suggested. this let me enjoy soft white bread with fine crumbs.

ps: i have an old recipe that's named "light as form rolls" (from an old cookcook collected by ppl. in a church in KY). don't think i have posted it here but you may try to do a search. if not, and if you still like that recipe, please wait for a few days as i am going to a highland resort tomorrow and won't be back until next tuesday or so...