We're glad you enjoy this recipe, Dodi, though we're sorry to hear that the frozen ones were a bit of a dud! Freezing anything raw with activated yeast is always risky because some of the yeast is going to die in the freezer. It sounds like the dough was craving even more rise time at room temperature before baking. It's also possible that the opposite happened and they actually over-proofed in the fridge overnight so they lost all of their oomph. It's hard to tell without seeing them throughout the whole process. What's more likely is that they needed more time to rise. The best results will always come from baking them after you make the dough and then freezing the finished rolls to reheat later. 

• Reply