Most yeast dough can be split into a two-day process using the method you've described. Prepare the rolls up through shaping, then cover with plastic wrap and put in the fridge overnight to rest. The next day, they'll be quite puffy so they may need just a brief rest at room temperature before being baked as per usual. Try to plan your bake so that you can enjoy the rolls while they're still warm. They're the best like that! Kye@KAF

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