Hi Aime! You could make the dough the night before and let it have a slow bulk rise in the fridge covered in a bowl. The next morning, pull them out and begin shaping. The original recipe suggests that the final rise will take 90 minutes to 2 hours. It could take longer because the dough is cold, but you're still looking for the rolls to be quite puffy as they appear in the photos of this blog. If you give one a poke, the indent from your finger should stay. If it pops back out, they need to rise a little longer. Happy baking! 

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