Hi Carolyn, once they've fully thawed in the fridge, the timing of how long they need to rise will vary, likely depending on how long they were frozen. Activated yeast dies in the freezer, so if they've only been frozen for about 3 days, which is the ideal maximum, they should fully rise within a few hours and become nice and puffy. If they've been frozen longer, they may take longer to become puffy at room temperature. When you poke the dough, you want your finger indent to stay there. If it pops right back out, they need to keep rising a bit longer. 

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