Hi! I made and froze the soft white dinner rolls yesterday for this Saturday (Thanksgiving round 2 for us). Now I'm concerned about timing the thaw and rise correctly so that the rolls are warm and ready for dinner but not over proofed. If I start to thaw my 40 gram rolls 5 hours before baking, but they are done sooner, can I pop them in the fridge to hold them over before I bake them without ill effect? Thanks!

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