Hi Kathleen, you could certainly try reducing the temperature of the dough going into the refrigerator by reducing the temperature of the water you use. If you're using active dry yeast you still might want to proof the yeast in a small portion of lukewarm water (as described in the blog), but the remaining liquid could be cooler, which should help slow down the rise in the refrigerator. Depending on how warm your classroom is, and how the dough is kneaded, I would imagine using water between 75-80F might work well. I would recommend doing a trial run with cooler water and see if the dough performs the way you want it to after refrigeration. 

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