Al, refrigeration will slow down the fermentation process, but it doesn't stop it, so your dough will still rise there, just more slowly. To be able to bake first thing in the morning, we're suggesting following the recipe, including the first rise for 1 hr on the counter followed by at least several hours in the fridge. Then you'll pull the dough from the fridge, shaping it into the individual rolls, and return the shaped dough to the fridge. The rolls will complete the second rise over a longer period of time there, rather than over just 2.5-3.5 hours at room temperature. Hope this helps to clarify. If you still have questions, we'd encourage you to give our Baker's Hotline a call at 855-371-BAKE. One of our bakers would be happy to talk you through the process! Mollie@KAF

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