Hi Pam, I find this recipe works well with a somewhat abbreviated first rise (45 minutes to an hour), and then an overnight in the refrigerator. After the dough has been allowed to rise, simply give the dough a fold and place in an oiled bowl with plenty of room for the dough to rise again. Cover the bowl well so the dough doesn't dry out, and continue the bulk rise in the refrigerator. The next day when you're ready to prepare the rolls, you can go straight to dividing and shaping them from the refrigerator (this will help warm up the dough). Just keep in mind that the final rise is going to take longer when the dough starts out cool from the fridge. 

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