You could just make a bunch of rolls and put half in the fridge and half in
the freezer.
Everyday take one of each and bake them. This will tell you what
differences you can expect with the frozen dough.
Also try an experiment with the frozen dough---let one roll rise fully then
freeze, freeze the other before it rises then bake them together to compare.

You have nothing to lose, and a lot of knowledge to gain.
The ingredients are cheap and you'll have allot of fun.

Barb
"D.Currie" > wrote in message
...
> I've been baking a lot of bread lately, and what I've been doing is making
a
> batch for 2 loaves, baking one, and putting the other half in the fridge
> after the first rise. Depending on when I bake the second loaf, I either
> bake it as is (it rises enough in the fridge to bake) or if it's been
there
> a few days, I punch it down, re-shape, let it rise, and bake it. That's
been
> working out fine.
>
> But now I'm thinking it would be ideal if I could lop off enough dough to
> make 2-4 rolls, and freeze them for later use. That way, if I just wanted
a
> few rolls, I could take them out of the freezer and make them, without
> mixing up a whole batch of dough. Or I could make a whole variety of buns
(I
> tend to make different types of bread each time) from whatever I have
> frozen.
>
> I know it's possible to freeze dough, since they sell frozen bread dough,
> but do they use "normal" yeast, or is mine going to freeze to death? How
> would I go about this for the best result? Freeze after I punch it down
and
> form it? Let it rise a bit first? Freeze it right after I make it?
>
> And what about baking? Thaw, don't thaw?
>
> Any suggestions?
>
> --
> Donna
>
>