Hi George, because of all the butter in croissant dough the yeast is a little more protected from freezer damage, but I would recommend keeping the freezer time to a minimum (a week or two). I would thaw out your croissants overnight in the refrigerator (covered well with greased plastic wrap so they don't dry out), and then let them rise at warm room temperature (75-78°F) for the final rise. If you're worried about freezer damage, you could also consider freezing all or part of the dough after you've finished laminating it. Freezing the dough in bulk form is a little safer. With this method you can thaw out the dough in the refrigerator and then roll it out and form your croissants the next day. Tapping the dough with your rolling pin can help make the butter more pliable before you begin to roll, since the dough is still likely to be quite cold after you take it out of the refrigerator. 

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