Hi Mystified Baker, if you're following the kneading recommendations in the recipe and using our Unbleached All-Purpose flour, then you should be developing sufficient gluten structure. I'm not sure what constitutes "not enough refrigeration," but it's possible that only a few hours in the fridge could make for a much wetter, stickier dough that is difficult to shape and might not rise quite as well. The overnight in the fridge helps make the dough much more manageable because the butter firms up, and this can impact how successfully you are able to build structure during shaping. Temperature also plays a big part in this, since warmer dough will ferment faster than cold dough. If your dough goes into the refrigerator very warm it will continue to rise while it's in the fridge and may even eventually fall, which isn't ideal. If you notice your dough rising very quickly in the refrigerator, it won't hurt to give it a fold or two to deflate it over the first several hours. This will help even out the temperature and chill it down faster, and can also help maintain the flavor and structure of the developing dough during refrigeration. If you're able to form a nice firm rolls when it comes time to divide and shape, it may take a bit longer for them to rise, but they will be able to sustain the rise. 

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