Hi Doreen! If you wanted to take the fridge route, the earliest you could make the dough is the night before. Ideally, letting the dough have its bulk rise in the fridge and then shaping them the next morning. The dough would severely over-proof if left in the fridge for several days and would result in very dense rolls that wouldn't brown because the yeast would have eaten up all of the sugars at that point. Happy baking! 

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