Liz, it shouldn't be the chest freezer that's holding things back. Couple of questions: how big were the rolls you shaped (i.e., based on cups of flour, how many rolls did you get from your recipe? Typically I'll make about 16 rolls from a 3-cup-flour recipe). And, how long did you have them frozen? We've found that longer than 2 weeks, the yeast starts to deteriorate. And did you use SAF instant yeast, and King Arthur Unbleached All-Purpose Flour, or another yeast/flour? Your best bet might be to call our hotline, 855-371-2253, to share the recipe you used and try to figure this out... PJH@KAF

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