u/cookieamongstars

I’d like to make pineapple buns (king arthur flour recipe), but due to time constraints I’d have to leave the shaped dough in the fridge for 36 hours before baking. Everything I’ve seen online is of overnight or 24h max.

I don’t mind a sour flavor but am worried it might overproof. Should I reduce the yeast in the recipe (would it affect the first proof which I’m doing at room temp)? It would be tight but I could try to bake it right away if needed.