I want to make some light, fluffy rolls for Thanksgiving using my starter, who is fantastic, and I'm sure will be up to the task! Anyway, I have been using formulas and tips from this site, but what I would really like to do is bake them as near as possible to dinner time. With all the cooking I am doing, I will almost certainly need to put them in the fridge.
I was thinking this: mix ingredients, bulk ferment as long as possible, form rolls, put in fridge overnight, remove from fridge about 11:00 am, and let sit on the counter for an hour or two, bake. What do you think? Will this work? I will do a dry run in advance, but your expertise will be apprecieated.