Hi Robert, the dough is going to be challenging throughout, but your dough overflowing the pan indicates to me that it was likely a bit too warm and was somewhat over-proofed by the time you baked the rolls. This could definitely lead to a less airy result. If you happen to have an instant read thermometer, I would aim for a dough temperature in the 75-78F range, and definitely no warmer than 80F. 

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