ISO: Bake From Frozen Bread/Rolls Recipes Tricks & Tips

**Libby** · 08-29-2011, 12:25 AM

Anyone have any make ahead and freeze recipes for bread & rolls? I was thinking about making up batches of dough and forming loaves & rolls then flash freezing and storing in airtight zip freezer bag. Then all I'd have to do is bake from frozen as needed.

Has anyone done this/does anyone currently do this? How do you go about doing this? Are the bread/roll recipes different? Anyone have suggested recipes/tips & tricks they'd care to share? Any info would be helpful & appreciated.

TIA!

**nuisance26** · 08-29-2011, 08:05 AM

~I want to try this too. I'm so afraid the freezer will kill my yeast and I'll have wasted time and money.
I do make biscuits and freeze those uncooked. Works great, just add 10 minutes to the bake time. I know you can do that with muffins as well. So probably anything that uses baking powder as leavening can be frozen unbaked.~

**piney** · 08-29-2011, 08:42 AM

I make biscuits with yeast and freeze them first batch didn't rise very good but this last batch i made rises good.But never have tried yeast bread.

**JoeV** · 08-30-2011, 11:33 AM

I am an avid bread baker, and the only dough I freeze is my pizza dough. All other bread that I make, except for French baguettes, is baked, sliced and fresh frozen. We then just take out what we need for a meal and nuke it to thaw it out. I usually make enough bread for 10-14 days, and it keeps well in the freezer. Since French baguettes have no fat in them, they do not freeze as well as my other recipes.

**krbshappy71** · 08-30-2011, 12:59 PM

When I am not feeling very homesteadish, I love to buy frozen bread dough from Rhodes, so I thought their recipe link would help you.

Recipes | Rhodes Bake-N-Serv

**Saule** · 09-01-2011, 10:38 PM

Cooks Illustrated just discussed this. The trick with yeast breads is to freeze the dough after the first rise, but before the second. This allows the yeast to develop the flavor fully. So make your dough, let it rise, punch down, section into rolls or loaves, freeze. To use, let thaw overnight in the fridge. It will rise as it thaws. You should be able to bake in the morning. Or put in fridge in the morning to use for dinner. Rolls will thaw faster, because of course they are smaller.

I myself only really freeze pizza dough. I freeze in a flat disk, so it would thaw more quickly.

They also had a blurb about biscuits, but I need to see if I can find it, do not remember it clearly enough to post from memory.