Hi Bill, we think using the technique outline in this post about baking and freezing dinner rolls will work best. Basically you use cool (rather than lukewarm) liquid to make the dough, and shape the rolls (or beignets) immediately after kneading the dough. Place on a sheet pan and freeze until hardened. When you're ready to bake, let the rolls thaw in the fridge overnight. The next morning, let them rest at room temperature until puffy and then bake/fry as you normally would. You can also just let the rolls thaw at room temperature to hasten the process. (It will still take about 4-6 hours, depending on the temperature of your kitchen). Check out the post for full details and tips. Happy baking! Kye@KAF

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