Hi Wendy, for most roll recipes you can refrigerate the dough after a somewhat abbreviated first rise (45 minute to an hour) and continue the bulk rise in the refrigerator. Just deflate and round up the dough and place it in an oiled bowl with plenty of room to rise. Be sure to cover the bowl well so the dough doesn't dry out in the fridge. It should last in the refrigerator for up to 24 hours, although if you notice it rises significantly while in there, it's helpful to deflate it and round it up again and return it to the fridge. 

The next day you can go straight to dividing and shaping the rolls from the refrigerator. This will help to warm up the dough more quickly. Just keep in mind that the final rise will still take longer to rise when the dough starts out cool from the fridge. 

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