Hi Diana, it can be risky refrigerating the shaped rolls overnight because if the dough is warm going into the refrigerator they will continue to rise and may even collapse before you have a chance to bake them. If you'd like to try this method, I would be sure the dough isn't too warm (75°F or less) and refrigerate them directly after shaping. A safer method would be to refrigerate the dough in bulk form after a somewhat abbreviated first rise (30-45 minutes). Simply deflate the dough and put it in a greased bowl with room to rise. Cover the bowl well so the dough doesn't dry out in the refrigerator. This way the dough continues to rise overnight in the fridge, and you can divide and shape it straight from the fridge. The rise time will be a bit longer when you start out with cool dough in this way, but you'll have plenty of time to get to your destination without risking over-proofing your rolls! As far as your question about potato flour vs. mashed potato flakes in the Soft White Dinner Rolls recipe: these two ingredients should work just about the same in this recipe. If you'd like to try the recipe with potato flakes, use the same amount by weight as the amount of potato flour you've been using, or 1/2 cup flakes if you're measuring by volume. It's also possible you've been making our Soft Dinner Rolls recipe, which gives you the choice of either potato flour or potato flakes. 

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