That should be okay in a pinch, Stuti! If possible, we always recommend avoiding freezing yeasted recipes because it tends to kill off some of the yeast. It can help to add some extra yeast in mixing, about 25% of the amount called for in the recipe, just to give it a boost. Store your dough in something airtight, and when you're thawing it out, make sure it's still wrapped but a bit more loosely as the dough will want to rise a bit as it warms up. Happy baking! Annabelle@KAF

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