All that is needed is 1 tbls, of sugar to your 1 tbls. of yeast in order to more than double a normal batch of dough. The rest of that sugar is to give the dough a sweet flavor, NOT to feed the yeast. Most of your yeast will simply feed of the flour.
Water temperature of the water should not exceed 108 degrees. Body temperature is best.
I use 1/2 tablespoon of salt (1-1/2 teaspoons). Salt gives the bread flavor.
Kneading your dough for 30 minutes develops your gluten into a tough consistency. Using a machine to knead should only take 8-10 minutes for the chewiest of bread, and only about 3-5 minutes for soft rolls.
Light texture also comes from letting the dough rise (proof) for a long time after forming them into rolls and placing on a baking sheet. Depending on your humidity and temperature, proofing can take as little as 1 hour, or as long as 3 hours. And don't brush the top with butter (or milk) until just before you put them into the oven. Brushing the tops before proofing will make them flatter than they should be.
For anyone interested in bread baking, I recommend "Beard on Bread
" - by James Beard
, one of the top 10 bakers the world has ever seen.