Freezing Bread Dough
When to freeze
- Yeast dough: Freeze after the first rise and after shaping into its final form.
- Non-yeast dough: Freeze immediately after kneading.
- Buns, rolls, cinnamon rolls, pizza dough: Freeze on a parchment-lined cookie sheet covered with plastic wrap.
- Loaf dough: Freeze in the loaf pan.
- Thaw at room temperature until it has doubled in size.
- Add ¼ to ½ teaspoon more yeast per 3 cups of flour to compensate for yeast that may die in the freezer.
- Use a recipe that's high in yeast and sugar, and low in salt.
- Use a freezer-safe package with a tight-fitting lid to prevent freezer burn.