Barbi, you can do that, but it gets a bit precarious, trying to keep a fully risen bun from sinking on its way from counter to being wrapped to being frozen. I'd prefer to let the buns rise abut halfway, then freeze, for up to a month; thaw at room temperature, unwrapped, before baking. Or you could try baking them frozen, see if they rise sufficiently as they bake. Good luck - PJH

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