Hi Cathy, this recipe is a bit difficult to freeze according to our usual recommendations because the dough tends to be very sticky and wet right after mixing (which is the opportune time we would normally recommend dividing, shaping, and then freezing, according to this blog post). It is certainly possible, but the temptation to add extra flour in order to shape the rolls may be overpowering, which could make for slightly drier rolls. On the other hand, this recipe is an excellent candidate for making the dough a day ahead and refrigerating the dough overnight in bulk form. To do this you would allow the dough to rise for an abbreviated first rise (60 minutes), and then deflate the dough, put it in a greased bowl with room to rise, and cover the bowl well so the dough doesn't dry out overnight in the refrigerator. The next day you can go directly to dividing and shaping the rolls. Keep in mind that the final rise will take a bit longer when the dough starts out cool from the fridge. 

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