It certainly would work, Mary! You could let the dough rise in bulk in the fridge for 8-12 hours before rolling out and shaping or you can let the cut rolls rise in the fridge for 8-10 hours and bake them in the morning! No need to let them come completely to room temperature, you can just remove them from the fridge at the same time you preheat the oven to get the initial chill off the shape rolls. Happy Baking!

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