Donna, I think your best best is to shape the buns right after the dough's initial 1-hour rise, then freeze immediately, without letting them rise as buns. They can remain frozen for about 2 weeks before their texture will start to suffer. Let them thaw and rise at room temperature before baking; this will take some time, perhaps as long as 8 hours. If possible, I'd advise doing a test first to nail the time (thaw one or two to see how long it takes for them to be oven-ready). That way, you don't run the risk of severely underestimating or overestimating the time necessary. Good luck - PJH

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