Peter, you want to prepare the dough to where it's shaped and in the pan – mix, knead, let rise, shape, put in the pan. Then you tent the rolls with greased plastic wrap; if you have a shower cap large enough to fit the pan, that's a handy thing to use. You don't want to wrap the rolls too tight (shrink wrap), as they're going to be rising a bit in the fridge, and you don't want them to potentially hit and be hindered by the wrap. Depending on how long they're in the fridge, and how cold it is, they may or may not rise sufficiently overnight. My advice is to check them out early Thanksgiving morning; if they look sufficiently risen, take them out of the fridge about 30 minutes before you want to bake them. If they look like they need to rise some more, take them out and let them warm to room temp., then rise. Good luck! PJH

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