What happened to my dough?

Just making some basic white rolls that I've made  a million times before. I was also baking a cake while I let the dough rise and  lost track of time.    The dough looked a little over risen and it was very puffy, but it didn't deflate easily like I'd expect an over proofed dough to be. 

I knocked it back, shaped it into balls for the rolls but noticed the dough was incredibly weak and teared easy. Couldn't get a smooth surface at all.   

The dough before letting it rise was fine, strong, elastic and smooth.  

Is this overproofing that caused it? weaken the gluten maybe? 

Thanks :)