Hi Dawn! While some bakers have prepared the Amish Dinner Rolls ahead of time following the steps in this blog, there are a some things to note. This dough can be quite sticky, so it may be a bit difficult to work with in the way that we recommend doing so. You really want to be mindful here of not adding too much flour to your work surface, as that could dry out the dough. These rolls, however, are a wonderful candidate for making the day before. You can do an overnight bulk fermentation in the fridge (after the dough is kneaded, we would recommend rising for 60 minutes, deflating and then covering and placing in the fridge). The next day you can go directly into shaping the rolls and then placing them in the pan for that final rise (which may take a touch longer since the rolls will be cold).

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