I tried to post this question before, but I don't think it took, can't find it...

Anyway, can someone tell me about freezing dough and how much extra yeast you would have to add to a recipe for it to rise properly when you thaw it out?

I have this really great recipe for cinnamon rolls and am trying to figure out how I can prepare the dough in advance cut and place int he pan and freeze. Then when I am ready to bake, thaw, let rise and bake. I read somewhere that cold kills the yeast and if you are freezing the item you need to add extra, but don't know how much extra.

I don't add any extra, and freeze yeast doughs all the time with good results. If you add more yeast, you can get an unpleasant sour taste.

Thanks JoAnnB. I will give it a try.

I BUY frozen bread dough all the time.......I don't think there's an issue with freezing it.

I have found that the rolls don't rise as high after they are frozen. I add about an extra T of yeast when I am going to freeze ....what kind of yeast do you use?

sdfisher,

I have been using rapid rise yeast. I think it's Fleishmann's Yeast.

I've had the same problem, where they don't rise as much after freezing.

If you are going to freeze it, don't use rapid rise yeast. I think if uses up its rising energy too fast.

Use regular yeast, let the dough rise for the first time, shape the rolls or whatever, then freeze it. As it thaws (best in the fridge) it will rise again.

The freezer should not kill the yeast, it should cause them to go dormant. If you do as JoAnnB said and let the first rise happen and then freeze it should work for you.

Thanks for the tips JoAnnB and Euphoriabakery.