Hi Kelly! The recipe used in this technique only has two rises so you'll have to do a little experimenting. With this recipe, we mix the dough and then go right to shaping so that the yeast will still be active when the rolls are defrosted. If you allow the dough to go through the first two rise times and then shape and freeze, the yeast might not be very active. We would recommend trying out your recipe and shaping and freezing after the first rise. We hope this helps! Morgan@KAF

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