Thus, your rolls won't brown well because they can't; the carbohydrates necessary for browning have been consumed. And the rise will be anemic because the protein structure required to literally hold it up has been compromised. read more
Right after kneading, before the dough has had a chance to rise, oil the dough lightly, cover with plastic wrap or use a ziplock, and place in the refrigerator. As the dough cools in the refrigerator the action of the yeast will slow down until the dough has reached refrigeration temperature. read more
It can, if covered and oiled to reduce moisture loss from the surface, probably be refrigerated for two days. It will continue to rise and ferment, so it's probably not the best idea. read more
You should refrigerate the dough immediately after mixing, not after a rise. Depending on the amount of yeast in your recipe, this can be for a few hours or even overnight. Allow the dough to warm up a little before baking. read more