Just a note about using the FoodSaver... you would have to freeze the rolls first before putting them in bags and vacuum sealing them, otherwise the vacuum would suck the balls back into one mass of dough. Although the vacuum sealing will, of course, protect them for a longer period from other freezer perils, the ice crystals you speak of will have already formed in the initial freezing process. BTW, I've been a FoodSaver user for 25 years... can't live without it! If I can't use bread fast enough or make an extra loaf, I bag the extra one after it fully cools and vacuum down to just before it would start to collapse the bread then hit the seal button.

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