Hi Candy, I suspect that environmental temperatures may have been quite a bit different in Canada vs. Florida, and you were also likely using a different type of flour than you normally use at home. Both of these factors might have played into the results you describe. For example, if you use a flour with a higher protein percentage in Canada, it might allow for a stronger rise that continues in the oven, while a lower-protein flour might not be able to sustain such a rise. Even if the opposite were true and your friends' flour was higher in protein, this could have caused the recipe to work differently. In addition, a warmer environment might have caused the rolls you baked in Florida to be a bit over-proofed by the time you baked them, which could have also contributed to the lack of rise in the oven. Also, everyone's oven is going to bake a little different, and your friend's oven in Florida may run a little low, causing the rolls not to pop up or brown as well as they do in your oven at home. It can be tricky to adjust for such changes, particularly different flours and ovens, but controlling the temperature of the dough  would be a good place to start. 

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