Hi Keri, if you have a manual defrost that sounds to me like you do the defrosting yourself, which should be okay. Self-defrosting freezers are the no-no here because the temperature of the frozen dough needs to remain constant, which it won't in a self-defrosting freezer. As far as adding additional yeast, PJ recommends increasing the yeast by 20% if the dough is going to be in the freezer longer than 2-3 days, not weeks, so you would want to add additional yeast. More generally, she cautions not to freeze the rolls longer than 2 weeks, 3 on the outside. 

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