Freezing The Dough

If you have dough that you are not going to use right away, then you can freeze it for another time. The yeast should be active; otherwise the dough won't freeze well. Add warm water with the yeast. Let the dough rise one time only.

After it has risen, punch down the dough. Then roll it out and shape it. It does not have to be shaped as a loaf. You can also make individual rolls or whatever you want.
Place the dough in the freezer as soon as you're done. If they are loaves, spray some non-stick spray in a bread pan. Place the dough in the pan. The dough will rise after you've placed it in the freezer. If you don't want to use a pan, use a cookie sheet.
For rolls, place them on a cookie sheet and place them in the freezer. The dough rolls should be spaced at least two inches from each other.
Make sure to label them so that you know what it is. When you want to use the dough, remove it from the freezer. Put the bread in a pan or a cookie sheet. Allow the dough to thaw out in a warm area where there is no draft. You do not have to punch down the dough again after it has frozen.

If you have a few issues with this, such as the bread is not rising the right way after you have removed it from the freezer:

* The yeast did not start first
* The dough rose too much prior to being in the freezer
* The dough did not thaw completely
* The dough did not rise completely
* The yeast is inactive

You will have to make some corrections. Inactive yeast should be replaced with new yeast. The dough should be frozen right after rising and shaping. Or you can use flour that contains higher gluten. You may need to add more gluten or more yeast than what is given in the recipe.