Hi! Me, again. Can I freeze or refrigerate the dough for this recipe? I'm finding that we don't get through the whole dozen rolls in a day, and it would be nice to be able to just pull out some dough and have rolls 1/2 hour later... Yes, you can freeze any yeast dough. You'll just want to make sure that you add an additional 1/2 teaspoon yeast to the recipe. You'll make the dough as directed, allow it to go through the first rise, punch it down, then form the rolls. At this point, transfer the rolls to a parchment-lined baking sheet and freeze until solid. Once solid, transfer the rolls to a zip top bag for storage. When you need rolls, remove as many as you need and allow them to thaw to room temperature, then go through the second rise. Bake as you normally would. Alternatively, you can also bake all of the rolls, then just freeze the ones you'd like to keep for later. To freshen them up, just heat them in a 350 degree oven for about 5-7 minutes. Enjoy! ~Mel @ KAF

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