The rolls contain no preservatives. Your biggest risk for food safety is actually the flour - raw flour does typically contain wild yeast and bacteria (hence using it for sourdough). You'll be fine to eat it as baking it will kill anything off.
I would probably put it into another (sealed) container before you put it in the fridge - if it does start to ferment, even a little, you're going to be cleaning up a small but gooey mess.
The biggest reason those rolls are refrigerated, besides keeping any microbial growth at bay, is to make it easier to handle. At room temperature, that dough can be tricky to put on a baking sheet while keeping nice neat triangles.
The oils are just there to mimic butter - it's a laminated dough, and the key to all those flaky layers is a fat that mimics butter. Mostly solid while chilled but melts quickly when warm.
