Hi Ryan! If you'd like to get some of the work done the night before, we'd recommend making your dough and letting it rest for about 40 minutes, or until it's just starting to get puffy, at room temperature. Then you can move it to the fridge to finish rising overnight. The next morning, take the dough out and shape the rolls, let them go through the second rise as directed, and bake. Happy baking!

• Reply