Hi Allan, the kind of blisters you describe are a common result when refrigerating bread dough in the shaped form, and PJ's theory is that this is caused by condensation. In this blog post she suggests removing the plastic covering as soon as you take your rolls out of the refrigerator as a possible solution. However, if you're seeing large blisters or bubbles, this might also be caused by over-proofing, so if the rolls need more rise time when you take them out of the refrigerator, you may want to try a more gradual rise at warm room temperature without added steam. In this case, I would suggest covering the rolls lightly with a fresh piece of greased plastic after a brief period without any covering. 

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