Oh I'm so happy to have found this post. So helpful but I did want to get clarity for my specific dinner roll recipe. Essentially, I'd like to make the dough, do a countertop rise, then shape and do an overnight rise in the fridge, so I can take the completed tray of rolls to my parents' house for thanksgiving to be baked off fresh just before dinner. Recipe asks for 2 rises for dough using instant yeast. They suggest a first rise for 1-2 hours on the counter, or fridge rise if you want to do 24 hrs ahead, and then do a counter rise for ~1 hour once I've shaped and buttered the rolls. If I do the first rise on the counter then put them in the fridge for say 16 hours, about how long would they need to be on the counter before I bake them? I guess the question is more, should I treat that second rise in the fridge as more of a pause, and plan to let them leave them on the counter until they are fully risen, then bake? I'm still struggling with the how and why a fridge rise works and want to make sure I get them out and risen in time to do a 30 min drive and probably 30 min wait for dinner at their house. THANK YOU!

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