Two different points in the process, Sadie. If the dough hasn't been made into its final shape yet, the fridge will slow down its rise so it doesn't get ahead of the first batch. Once the buns are poached, the outside of the shaped bun is more stable and not going to rise as fast. We'd recommend dividing the dough in half, shaping the first half with the remaining dough in the fridge. Get your water going, then shape the second half of the dough. Poach all of the buns, bake one tray, and let the other tray stay on the counter waiting its turn. Susan

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