Hi there, Sandra! If you'd like to break up the process a bit, we'd recommend doing the first rise overnight rather than the second, to ensure that the rolls don't over-proof. We suggest making the dough, letting it rise for about 45 minutes or until it just starts to get puffy at room temperature, then pop the dough into the fridge to finish rising overnight. The next day you can take the dough out, shape the rolls and let them go through the second rise. Just keep in mind that the shaped rolls will likely take a bit longer to rise than listed in the recipe. Happy baking! 

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