Frank, while you can use the freeze and bake roll technique with most yeast dough, brioche is very unique. It can take up to 20 minutes of kneading until everything is incorporated, and it is a very soft, sticky dough that's hard to handle until it is refrigerated overnight. These processes are key to getting the right final texture in the buns. If you're looking for a cheesy yeast dough where you could use the freeze and bake technique, check out our recipe for Cheddar Cheese Bread. This dough might be just right for your Runzas! I hope that helps! Kye@KAF

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