Does room temperature affect rising time for bread dough?
You probably aren't doing anything wrong. The times in recipes are approximate, and often vary enormously from reality, you should always work towards a result, not a time when it comes to bread baking. I've had bread take 2 hours to rise more than once, there's no problem with it. In fact, you get better gluten development and flavor in your bread with a longer rise. So, if don't rush if you can avoid it, take your time and get better bread. If that's not an option you can speed things up. 

The temperature of the room is one variable, 70&deg;F is perfectly normal for rising, and putting it in the sun will heat it up a lot, so temperature of the room doesn't seem to be a problem. There are a few other variables that come immediately to mind:


Yeast, if it's old many of the organisms will be dead, if it comes into contact with salt it will retard the yeast. Instant yeast is milled finer and gets to work faster, so use that, and put the yeast and the salt on opposite sides of your flour when you mix it in. You can also make a sponge using 100g of flour, 100ml of water and they yeast from your recipe, mix it all and let it sit for 30-40 minutes. It gives a perfect environment for your yeast to get active and healthy before you mix in the rest of the ingredients. It may seem like it will slow you down but it actually speeds up the process as rising is much faster
Ingredient and equipment temperature: if you start with cold water, flour etc you will slow your rising as the dough will be cold. If you put your kneaded bread into a cold bowl to rise it will cool the dough. If you want things to go faster make sure your ingredients and equipment are at a decent room temperature, or slightly warmer
Enrichment ingredients: butter, oil and sugar all enrich dough, and enriched dough will rise slower than non-enriched
Adding more flour than the recipe calls for: a common mistake is to think dough is too sticky and keep adding extra flour when kneading. Don't do it! It takes time for the flour to absorb all the water and the gluten chains to unravel, just deal with the stickiness. If you keep adding extra flour your bread will get too dense and rise much slower and have a tight, crumbly structure. 


There are several questions on bread on this site which might be worth a read, for instance this, this, and this.