[Pressing-On]

Can I freeze dough and then bake it later?

Yes. We recommend increasing the yeast by 1/3 in any dough that you will be freezing.


For rolls, form them as you normally would. If you are baking them the next morning, simply cover them with plastic wrap and let them rise in the refrigerator overnight. If you are planning to bake them two or more days later, freeze them. Place the shaped rolls in a greased pan (disposable aluminum pans are fine), wrap them inside two plastic bags and then place them in the freezer. Let them thaw in the refrigerator for 12 hours before moving them to a warm place to rise. The second rise should take about 2 hours.