Old fashioned yeast rolls - can I make them up day before?

Question

Can I let my dough rise, punch down, knead, shape them and place in refrigerator overnight, then take them out and let them rise next morning? Will the cold keep them from rising but not kill the yeast?

Answer 1

I am a former chef and that is perfect, just do one punch, portion and then do you molding, I use a greased muffin tin and make a "faux" parkerhouse type, just flatten them, fold over after brushing with melted or softend butter, and then put them in the cups.

Then the next day before you bake them, I turn the oven on for 10 minutes at 150 d F, put a bowl of hot water in and them put the rolls in, let them rise for 45-60 minute or more, take them and water out heat your oven then bake them.

Just make sure you let them come to room temp before proofing them.