Finally! Aunt Peg’s (Parker House) rolls worked out! The secret was subbing three cups of bread flour for AP, slightly increasing the yeast, and kneading and raising MUCH longer than instructed. They are so fluffy and feathery! 
Relieved.
ETA: They still are not as risen/bulbous as I would like, but the flavor and texture are there.
And the cinnamon rolls:
I crowded them, but so what. These are for Christmas morning, with cream cheese frosting.
