I would like some clarification if I could. After 3 of those 1 hour segments, you divide into balls and put 6 on each sheet of parchment paper and let it rise for 1 to 2 hours. Then the next think says cover with an oiled plastic wrap and put in the refrigerator for 2 to 3 hours. After making 12 balls do you let it rise room temp covered for 1 to 2 hours, THEN oil plastic wrap and put in refrigerator for 2 to 3 hours, or do you make 12 balls, cover with an oiled plastic wrap and put it in the refrigerator. The first sequence would take (3-1 hour rises, covered for 1-2 hours then in refrigerator for 2-3 hours). That's about 7-8 hours before it hits the oven on the second day. Anyway that's what I did, (3) 1 hr rises, 1 1/2 hours covered at room temp, then oiled plastic wrap and refrigerated for 2 1/2 hrs, then egg washed, slit, and in oven. Cooked 23 minutes, until golden brown. Came out beautiful but the bottoms were really hard and NOT close to being burnt. I guess to improve on that next time, I should cook for less time, maybe 18-19 minutes? Taste was absolutely delicious. Hope you can clear the confusion up for me. Place the 12 rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 to 2 hours at room temperature, until they're puffy, though not doubled in size. They'll flatten out a bit as they rise; that's OK. Then cover the rolls, and refrigerate them for 2 to 3 hours. Towards the end of the rolls' chill, preheat the oven to 425°F. I hope this helps, Joe! ~Amy

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