Hi Linda, the dough isn't likely to hold up in the refrigerator that long, even in bulk form. If you want to shape the rolls that far ahead, I would recommend using the freezer method. If you're referring to storing the baked rolls in the refrigerator, that would dry them out considerably. For baked rolls you'd be better off freezing them and then letting them thaw out overnight at room temperature. You could then reheat them in a baking pan tented with foil, so the rolls remain nice and tender and moist. 

• Reply