They certainly can, Vanessa! I would recommend storing them in the fridge for up to 10 hours and as soon as you preheat the oven, remove them from the fridge to warm up. Due to the stiffness of the cold dough in the fridge, they may not puff up as much before putting them in the oven but once they hit the heat of the oven, you should see a good real of rise due to the extended fermentation they've undergone in the fridge. Happy baking!

• Reply