Two days will probably be a bit long for a recipe like that Sherry. We would suggest starting with 1 day in the fridge and seeing how that effects the texture of the finished rolls. If the dough goes too long in the fridge it can have trouble rising well before baking. Additionally there are so many factors that effect rise times that it can be really hard to give exact times. Instead look for the dough to rise and start to feel puffy, but watch out for the next stage when the dough gets fragile. Fragile dough will collapse when it hits that hot oven and if it's risen too far it doesn't have much of a chance of recovering during baking. Best of luck finding a timetable that gives you that perfect yeasty taste, and don't hesitate to reach out to our Baker's Hotline if you want to chat about it more! 

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