To freeze this loaf (or rolls) before baking, start by mixing the dough as listed in the recipe. After the dough is fully kneaded, go straight to rolling out the dough and cutting circles from the dough. Once the loaf is prepared in the loaf pan, cover it with plastic wrap and freeze for up to 1-2 months. When you're ready to bake, either let it thaw in the fridge overnight and then rise at room temperature for a few hours until it becomes puffy, or go straight to room temperature. Bake as directed in the recipe. Irene@KAF

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