Dinner Rolls Turned to Biscuits?

I have only made homemade dinner rolls one other time, and I made a mistake of not allowing a second rise, they tasted pretty good. I couldn't find that same recipe, since it has been more than a year ago, so I found a new recipe. This time I watched the video and would pause as I went along. When I made these last week, when it was really hot here, so of course we have the air conditioner on. I wanted to ensure that the dough would rise so after I covered it I put it in the oven with the light on. After the alloted time from the recipe it had doubled, once I had shaped the rolls I put them in a container and back in the oven with the light on. After waiting more than two hours, the rolls had rised but not doubled. I figured from all of my previous times of making breads it would rise when being baked, this however ended up not being the case. They were not light and fluffy but rather tasted more of biscuits that needed more salt. I had thought at the time the recipe needed perhaps more salt and maybe a little bit more yeast. Normally, for any type of new recipe be it bread or otherwise I always go by it to a T. Then, after about one or two times I adjust the ingredients per our tastes. I guess I should have done this when I had the thought this recipe needed additional measurements. Has anyone had a problem like this before?

 The dough waiting to rise the first time.

The rolls/biscuits after being cooked.

The Battle of Pizza Sauces!

I made my first homemade Stromboli the other day, it is like a calzone for those that do not know, but no sauce is put inside it. Normally I make my own homemade pizza sauce but I wasn't in the mood to do that, as there is a lot of leftovers of the sauce.  So, they only had two different brands of pizza sauce at the store, and not knowing which one was better, I figured I would just get a jar of each. We could have our own little taste test. A battle of the sauces!

Normally, I prefer Classico pasta sauce over prego (although I think both are better than Ragu). So I was surprised that we both preferred the Prego pizza sauce over the Classico version. The Classico actually had way too much herbs, so much that I couldn't taste that much of the tomatos. The Stromboli dough that I made was really easy and didn't take too long. I put pepporini, salami, provolone cheese, dried oregano and dried basil in it. We ate half of the Stromboli the first night and had the leftovers yesterday.

Making some bread....

Recently, I purchased a Lodge cast iron dutch oven after finding a bread recipe on Simply So Good. I proofed it yesterday for about 24 hours, here it is rising:

After shaping it into a ball, I ended up putting olive oil and kosher salt on top of mine, even though the recipe didn't call for this.

Here was the end result, it tasted pretty good. I think next time I will add the olive oil and more kosher salt after the bread has been baked. Might also add some italian herbs perhaps.

Homemade Pizza!

I made some homemade pizza, which I have never made my own dough before. I think it came out pretty good, there are just a few things that I would change, such as adding more sauce and toppings.