Hi Judy, this plan sounds a bit risky to me, simply because the shaped rolls may end up rising too much in the refrigerator, and may be over-proofed by the time you're ready to bake them at your daughter's. A safer plan might be to refrigerate the dough (in bulk form) after a somewhat abbreviated first rise (45-60 minutes), and then to bring the dough to your daughter's to shape and bake. Depending on how long your travel time will be, you may want to keep the dough cool in transit, as it generally works well to go straight to dividing and shaping the rolls after refrigeration (your hands will help warm up the dough, and the smaller pieces will also warm up faster). If that doesn't sound convenient, you might want to simply warm up the baked rolls in a baking pan tented lightly with foil when you get to your daughter's house. 

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