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Freezing Bread Dough

From allrecipes.com Q. Can I freeze dough and then bake it later?

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

For loaves, we suggest that you let your dough rise once, form it into loaves, lightly flour the inside of a freezer bag and place the bagged dough into a loaf pan. Once the loaf has frozen, remove the loaf pan, and then place another sealed bag around the loaf and freeze for up to 1 month.

The night before you want to bake, remove the loaf from the freezer, remove the bags and place the loaf in a lightly oiled loaf pan. Place the pan inside a plastic bag and allow it to thaw in the refrigerator overnight. If the loaf hasn't begun to rise by then, move it out of the refrigerator and let it rise (covered) until nearly doubled in volume.

For rolls, the best way is to first form them as you normally would and then refrigerate or freeze them. If you are making them the next morning, we suggest simply covering them with plastic wrap and letting them rise in the refrigerator overnight. If you are planning to bake them two or more days later, we suggest freezing them.

To freeze dinner rolls, place them in a greased pan (the 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. If you are planning to freeze the dough, we recommend increasing the yeast by 1/3.