You can split this process into two days, Kathryn! Our favorite technique is to make the dough, allow it to rise, deflate it, then divide, shape, cover, and refrigerate overnight, without any rising at room temperature — the dough will gradually rise in the fridge and be ready to bake in the morning. It’s also possible to mix and knead dough in the evening, then refrigerate overnight for its first rise. Take the dough out in the morning, gently deflate, divide, shape, cover, and let rise until ready for the oven (this will take longer than usual since the dough starts out cold). Either way, you'll have yummy fresh rolls! Kye@KAF

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