Adapting a recipe for overnight proof
With Thanksgiving right around the corner, I will once again be baking the rolls for the family. This year I think I'll try to mix it up a bit and instead of doing a lot of white bread rolls, I'll do a variety of white, wheat, and whole grain. With so much going on and "dinner" being relatively early, I'm worried about trying to wake up, mix, knead, and allow for repeated proofings and then bake all these rolls while also trying to get to my mother's house early enough to help her with various odds and ends.
I've been wanting to try overnight proofing in the refrigerator for awhile now and realize that this is the answer to my problems, but I've never done it before. In addition, I'm hesitant to try a new recipe for the occasion. I'm wondering if I can simply use my current recipe and adapt it to use an overnight proofing. Do I need to do anything different? Do I have to shape the rolls prior to this overnight proofing? (I'm hoping not because they'll take up a lot of room).
In short, can you offer some suggestions?