Hi Linde, there is some benefit to slowing down the rise to allow for more flavor development. It most cases this is accomplished by reducing the amount of yeast in the recipe, although for sweet doughs (which is a challenged environment for yeast) reducing the yeast may not be wise. For this type of recipe, an overnight in the refrigerator after some time at room temperature is a good way to build flavor. Check out this article to learn more about yeast and how it works. 

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