Converting bread recipes for an overnight rise?
There are no strict formulas or conversions, the mathematics of bread baking are too complex for such predictions.
Rising at room temperature overnight is not recommended, it is generally way too warm in our homes.
The thing you can do is to take any recipe you have, and stick it in the fridge as-is, either for the first or for the second proofing. It should generally turn out OK overnight, but if it tends to overproof or underproof, you will have to adjust the amount of yeast in the future. You have to find this out by trial and error. In the morning, you will have to give the dough time to warm up back to room temperature before continuing to work with it.
There aren't that many things to be said about ingredients. Doughs with very high amounts of butter will tend to change their handling with refrigeration and are more demanding about the temperature at which you shape them.