Those are not scones. They are dinner rolls. And they had a LOT of yeast in them. Both active dry yeast as well as leavened yeast. They rose beautifully in the fridge, and after shaping. But I didn't anticipate how quickly they would overproof. I stuck the the recipe, but a few hangups lengthened the proofing before baking bay anywhere from 30-60 extra minutes. As a result, they didn't rise at all in the oven - no spring whatsoever. In fact, they kinda melted like cookies.

They were still tasty, but overall they were not rolls. Next time I will stick to a more traditional roll recipe. AND I will account for the smaller volume of dough and reduce the proof time drastically. Plus, with that much yeast inside, I suspect the proof time can be reduced evern further.

But in the end, I am glad I found in a very blunt manner that I still have a lot to learn. It is exciting to realize that there is still so much more discover in the world of bread for me to uncover.

Onward and upward!