You ask a great question, Jackie. The risk with letting the dough rise for a long amount of time is that it may over-proof. When this happens, the gluten structure of the dough gets stretched (often times too far) and cannot recover. This makes weak dough that tends to collapse in the oven. The yeast may also loose it's rising power, so once you deflate the dough and shape your rolls, you won't get any further rise. You may consider baking the rolls when they're ready to go in the oven and then reheating them by covering with foil and placing in a warm (around 300°F) oven for about 5-10 minutes before serving. Voilà! Properly baked rolls that are still warm. Kye@KAF

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