Resting dough at room temp vs the fridge

by GingerbreadGirl
(Canada)

I have a recipe that calls for the gingerbread dough to rest at room temperature for 2-8 hours before rolling out. This seems strange to me as most recipes and bakers agree that chilling it in the fridge makes it easier to roll and cut. But the source is a local fancy hotel and I'm wondering if there is a reason for resting it in room temp.