Hi Natalie, because sourdough requires time at room temperature to rise and develop flavor, this is not a recipe we'd recommend freezing before baking. That's because we've found that freezing the dough right after mixing and kneading causes the least amount of damage to the yeast (both wild yeast and commercial yeast) during freezing. Check out this blog post about freezing roll dough for more information about this process, and an example of a roll recipe that will work well if you want to try freezing the dough before baking. You might also try baking these rolls, allowing them to cool, and then freezing the baked buns. Sourdough breads and rolls freeze very well, and you could thaw them out overnight at room temperature and then reheat briefly in a pan tented with foil. Brush them with melted butter, and you'll still end up with warm, delicious rolls! 

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