You can let Challa dough do the second rising over night in refrigeration. But let it rise once, first, at room temperature. Let it warm up a hour or two, whatever it takes to bring it to room temperature all the way through, and knead it and do the braid and last rise the next day. Oil the dough before refrigerating, so that you don't get a dry skin forming.
And to anticipate a not unheard of potential disaster, if it refuses to rise during or after refrigeration and just lays there, the yeast having been exhausted, you can come to the rescue by proofing more yeast and kneading it in for another rise.
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen