Hi Donna, we're sorry we weren't able to reply to your question in a more timely fashion! If ever you're in need of a more immediate reply, please don't hesitate to contact our Baker's Hotline. We're generally here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST (extended to 7pm during the holiday season). You can call us at 855-371-BAKE (2253), and we're also available via CHAT. You can definitely make the Parker House roll dough a day ahead, refrigerating it in bulk form after a slightly abbreviated first rise (60 minutes). The next day you can do directly to rolling out the dough and shaping the rolls, straight from the refrigerator. The final rise time will likely be a bit longer with the dough starting out cool from the fridge, but rolling out and shaping the rolls will help warm up the dough. You can also freeze the baked rolls, thaw out at room temperature, and then reheat briefly (5-10 minutes) at 300-350°F on a parchment lined sheet tray that is tented lightly with foil. Be careful to reheat just until warm, as the bottoms may brown up too much if left in the oven too long. 

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