Hello Ann- If you keep your dough refrigerated, it will help to hold it somewhat, but you are really stretching this recipe out if you are not going to bake it off until morning. What you may find, is that your dough has exhausted a good deal of its rising power and may not leave you with as nice a rise in the oven as you are use to. I would certainly keep it refrigerated for the full holding time, and the sooner you can get to baking it off, the nicer the final product will be I think. I hope that helps and if you have any further questions, please feel free to call our Baker's Hotline at 1-855-371-2253. Happy baking! Jocelyn@KAF

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