Hi Shirley, this method should work well whether you're using bread flour, all-purpose flour, or even a whole-grain flour like White Whole Wheat. The idea is to get the rolls in the freeze as quickly as possible to prevent the yeast from becoming active and then stalling it. Instead, we want to encourage it to save as much energy as possible for the final rise, which will result in perfectly risen and lofty rolls. Happy baking! Kye@KAF

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