Kneading Roller

I use an old recipe that I know can produce great bread, I have seen others do, but mine always comes out heavy and dense. I think I may need to knead the dough more than the recipe calls for 8-10 min. of mixing, but after 3-4 min. knead the dough becomes elastic and impliable using neccesitate mechinical continue kneading. Should I use a rolling pin and continue to knead? Should I use less flour? I tried using less flour, but the dough is too sticky and forms a crust on top ugly after the first climb. Please help.
FYI: For the first climb I put in a cold oven with a pot of hot water to keep the temperature in the 80s (Fahrenheit)
I let the dough rest for ten minutes before the preparation of the second increase
For both I rub up the dough on an oiled surface to prevent it from drying out.

You need to rest more b4 you cook it. Try sitting on a night at room temperature. This should make it lighter than the yeast will have more time to grow.

Perhaps the liquid (water or milk) that you used was too hot which "kills" the yeast. Goal if it increased after time U leave rising, it will likely ok.Good . PS: I assume that U add too much flour, too.

When you make your first punch down, the amount of gas you expel?

try adding the yeast in warm water and a small bowl to wait until it starts to bubble, if you want to add 2 teaspoons sugar.continue as you do this using normally.hope .