Hi Oriana, while this method might work when the dough is refrigerated, it's not something we've tried or would recommend. My preferred method for refrigerating roll dough is to allow the dough an abbreviated bulk rise (30-45 minutes) at room temperature, and then refrigerate the dough overnight in an oiled bowl, covered well to prevent drying out. The next day you can go straight to dividing and shaping the rolls (which will help warm up the dough a bit), but the final rise will still take longer, since the dough is starting out cool from the refrigerator. To read more about refrigerating dough, check out this blog post. 

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