Hi Antonia, as PJ discovered, leaving these rolls for a more extended time in the refrigerator before baking is more likely to result in a roll that doesn't rise well in the oven. If you wanted to extend the refrigerator time, I would cut back significantly on the room temperature rise of the shaped rolls. Perhaps limit this to 30-minutes or less. This should buy you more time in the fridge. There is still some risk with this method, however, depending on how warm the dough is going into the fridge. 

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