Chocolate-Cherry Breakfast Bread

Last night I attempted to make my very first yeast bread. I picked this recipe from desertculinary.blogspot.com because it looked very tasty and delicious. I think that I had a little bit of trouble with my yeast, because the bread did not rise as much as I thought it would in the second phase, despite my waiting a little longer. I might have kneaded the dough for too long or something. Who knows! The rolls still taste good, although they are a little too dense. I will eat them, but probably no one else will. Sad.

Chocolate-Cherry Breakfast Bread
2 to 3 cups all-purpose flour, divided
1/3 cup sugar
1/3 cup unsweetened cocoa powder
2 1/4 teaspoons instant yeast
1 teaspooon salt
1 cup warm water
2 tablespoons unsalted butter, melted
4 ounces chopped bittersweet chocolate
1 cup dried cherries, coarsely chopped
1) In a large bowl, whisk together 2 cups flour, sugar, cocoa, yeast and salt.
2) Stir in water with wooden spoon until the dough begins to come together. Mix in the melted butter.
3) Scoop dough to a work surface dusted with flour. Knead the dough, adding the rest of the flour a tablespoon at a time, until dough is smooth and elastic - it should be a littly tacky.
4) Pat dough into a large square. Add chocolate chunks and dried cherries in the center. Bring the edges of the dough into the center and press to seal. Continue kneading until the chocolate and cherries are evenly distributed.
5) Place dough in a large bowl coated with nonstick spray, turn to coat. Cover and let rise until doubled - roughly 60-90 minutes.
6) Punch down dough and place on a lightly floured surface. Cut into 12 even sized pieces. Roll each round into a tight ball and place on a parchment lined baking sheet. Cover and let rise for 30-45 minutes - until almost doubled in size.
7) Preheat oven to 375.
8) Remove cover and bake for 18-25 minutes, until they are golden and the center springs back with lightly touched in the center. Remove and carefully set rolls on a wire rack to cool completely.