Noor, I've never heard of mixing the dough without the yeast and then adding the yeast after it has thawed. Since the dough will already have developed a gluten structure, it would seem that adding yeast after it has thawed would damage this structure. The thawing time described in this post is both a thawing and rising period. While you can certainly shorten the time by putting the rolls in a warm spot, such as a proofer, I would caution against setting the proofer too high, as this may cause the outer part of the rolls to become warm and sticky before the internal portion is fully thawed. I think 80 degrees might be a good temperature for thawing/proofing. Barb@KAF

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