? regarding freezing bread dough

[Margies3]

I have a great recipe for oatmeal dinner rolls (posted on here already somewhere). My family all comes to our house for Thanksgiving. Since we're a pretty good size group, and all homemade bread lovers, that means I have to have ALOT of dinner rolls ready on Thanksgiving day.

So I'd like to make the dough up ahead of time, and maybe even have it formed into the rolls. But at what point do you freeze them? And when you get them back out, what do you do?

This recipe calls for making the dough, the letting it double in size (about 2-3 hours), punch it down, let it rest 10 minutes, then form the dough balls. Let them double in size (about 1/2 hour) and then bake.

I'm thinking after I form the dough balls, I should be able to freeze them and then take them out Thanksgiving Day, thaw them out, let them double in size and bake them.

Sound right to you? Have any of you actually done this before? When I lived in Kentucky and worked at a children's home, the cook there used to make a week's worth of rolls on Saturday and then just pull out what she needed each day. But I'm not sure how she did it. I just know it CAN be done