Rules for overnight yeasted rolls?
I am making cardamom rolls where the dough is supposed to "chill" (rise?) in the fridge for 2 hours, then once you add the filling and form the rolls, you proof them at room temp for 1 hour. Can I make form the rolls and stick them in the fridge overnight so I can just bake them in the morning? If so, should they proof at room temp in the morning, and for how long? Also, why don't they do a first rise at room temp instead of the fridge chilling? They barely rose when I made them the first time. Thanks! Here's the recipe: https://www.arkansasonline.com/news/2019/nov/06/cardamom-i-love-you-20191106/ Picture from when I just made them start to finish in one go.