Hi Jocelyn, the link to "rolls" in this recipe actually links to a number of roll recipes. While the method you suggest can work sometimes, it's a bit risky. That's because depending on how warm the dough is when you put it in the refrigerator, and how much yeast is in the recipe, the rolls may over-rise in the refrigerator and fall before you have a chance to bake them. To be on the safe side, I would recommend refrigerating the dough in bulk form (in the bowl), as described in this article, and then dividing and shaping the rolls the next day. 

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