Joyce, to make this dough suitable for freezing, we suggest increasing the yeast called for by one quarter. This will offset any yeast that is killed by the cold temperatures. Once the dough is kneaded, allow it to rise until doubled, then deflate the dough – dividing it and placing a portion into a plastic freezer-storage bag. Double-bagging is even better. The dough may be stored in the freezer for about 4–8 weeks. When you are ready to use the second part of the dough, defrost it at room temperature then shape as desired, let it rise and bake as the recipe directs! Not sure if you will get to the dough soon enough? Remove the dough from the freezer and let it thaw in the fridge. If you do this in the morning, the dough will be thawed and ready to shape when you get home. Hope this helps! Mollie@KAF

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