Hi Suzanne, you can certainly add an overnight refrigeration to this dough after a somewhat abbreviated first rise (1 hour), but I would still recommend kneading the dough as effectively as you can by hand, as this type of dough is going to need more dough development than your typical no-knead recipe. If you have food processor you might find the tips in this blog post will make kneading the dough by hand a bit easier, but I would still expect a rather sticky dough, and I would try to knead it for at least 10-15 minutes or until the dough is relatively smooth. The ovenight in the refrigerator will definitely continue to build some strength and the cool dough will be easier to shape. I wouldn't recommend doing the shaped rise in the refrigerator as there is a risk that the rolls will overproof and collapse before you are ready to bake them the next day, but you should be able to go straight to dividing and shaping the rolls from the refrigerator. Just expect that the shaped rise will take a bit longer when you're starting with cool dough. 

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