Hi Deb, you can prepare the recipe through the first rise and then divide and shape the dough, placing the shaped rolls on a greased or parchment-lined cake pans or 9" by 13" pans. Cover the rolls with lightly greased plastic wrap, and then let them rest in the fridge overnight. The next day, you can take the rolls out of the fridge while the oven preheats and then bake as directed. They should have expanded nicely and risen overnight.

As a general rule of thumb, most yeast bread recipes can be easily doubled, including this recipe. You can simply multiply most ingredients, using anywhere from 1-2x the amount of yeast called for in the original recipe. The amount of yeast used can vary depending on your preference, with more yeast leading to a faster rise but less flavor development, and less yeast leading to more flavor development but a longer rise. We hope this helps, and happy baking! Kye@KAF

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