Hi there, Patricia! We always appreciate when bakers get a jump start on their holiday baking. Your question has a few layers so we'll start at the beginning. 

We never recommend using rapid-rise yeast unless a recipe is specifically calling for it. If the recipe you're using does call for rapid-rise yeast and it recommends doubling the yeast and adding extra water when freezing, we'd suggest doubling the rapid-rise yeast (rather than active-dry yeast) and adding the amount of extra water it specifies. We haven't used this method of adding extra water when freezing bread dough or doubling the yeast, though we have increased the yeast amount slightly. (Usually by about 10%.) We'd highly suggest doing a test batch of this recipe before Thanksgiving as we don't know how it will turn out. Rapid-rise yeast is generally not meant to be slowed down at all, including by being frozen, hence its name, so we're worried that it will wind up creating densely-textured rolls. 

We have a popular blog article called Freeze and bake rolls that we wrote just for Thanksgiving that we recommend giving a glance at that includes both the recipe and the method of freezing the dough. Happy baking!

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