So for Easter, should I make the starter Friday night, then add the remaining ingredients on Saturday, rise in fridge Saturday night, bake off on Sunday? Will that work? Thanks! Why did the chicken cross the playground? To get to the other slide. Great Chicken-Joke! Tee hee! You are spot-on about getting the dough ready in advance of Sunday: just be sure to let the rolls rise at room temperature before baking on Sunday until they just barely double in size and get nice and puffy: the cool dough will take a bit longer to get going, so allow for twice the amount of time to rise. Best, Kim@KAF

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