Hey Steve! We don't have a dedicated page for that process, but it's best if you can shape the rolls the night before, get them into the fridge, and pull them out to bake in the morning when they're puffy. If possible, it's a bit safer to let the dough rise in the bowl in the fridge overnight and then shape it the next day as it's less likely that the dough can overproof before it's been shaped. Happy baking! 

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