Hi Heather, I'm so sorry we weren't able to answer your question in a timelier fashion! If ever you're in need of a more immediate response, please don't hesitate to contact our Baker's Hotline. We're generally here M-F from 9am-7pm EST, and Saturday and Sunday from 9am-5pm EST, and the number to call is 855-371-BAKE (2253). You can also reach us via CHAT. 

For future reference, freezing yeast dough can be tricky, so we offer lots of helpful information in this blog post. While it's true that we've found shaping and freezing roll dough right after kneading causes the least amount of damage to the yeast, this particular method is likely to be difficult to execute with the Japanese Milk Bread Rolls recipe because the dough can be rather sticky right after mixing and kneading. For best results with this recipe, I would encourage you to freeze the baked rolls, thaw, and then reheat briefly in a pan tented with foil. Alternatively, you could refrigerate the dough overnight and divide and shape them the next day. For this method: allow the dough an abbreviated first rise (60 minutes) and then round up the dough and place it in a greased bowl with room to rise, covering the bowl well so the dough doesn't dry out in the refrigerator. The next day you can go straight to dividing and shaping the rolls, but keep in mind that it will take the rolls a bit longer to rise when the dough starts out cool from the fridge. 

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