Hi KAF! Big fan over here. I don't have a chest freezer but am trying to make this work in my fridge/freezer combo. I'm using my own recipe, but have followed the above advice. I've added more yeast, vital wheat gluten, cool liquid, shaped straight after kneading, shoved in the back of my freezer right away, doubled bagged and even sucked the air out of the bags with a straw lol. But I had to let my rolls thaw for 9 hours at room temp ( yes 9 lol) for them to get to be the size they normally are when I put them in the oven ( my house is 75ish degrees) And then they didn't rise at all in the oven, no spring to them. They taste great, but just are not nearly as big as my normal ones. I make and sell yeast breads so I'm pretty experienced with making them. Any other advice on what I'm doing wrong? Or is the lack of a chest freezer something I can't get around with this method?

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