I have a question about your "Freeze and Bake rolls,dated October 10,2015. I have been searching for instructions on how to freeze dinner rolls and freeze before baking for some time. I came across this article and , while it is a 10/15, I need some very important info.. In reading your article it stated that it is best to shape your kneaded [But unrisen ] yeast dough into rolls. Place them in a pan and freeze. Once frozen,bag them air tight and stash in the freezer.

Now ,in this article you supplied and referred to your "Soft White Dinner Rolls," like ALL yeasts breads it calls for a BULK ,First rising. Your Freeze and Bake recipe does not...Please advise if {frozen breads} need to go thru the [first bulk rising] before shaping and freezing or not.

Thank You,

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