Hi Chris, the issue with self-defrosting freezers is that they warm up periodically in order to keep frost from developing in the freezer. This isn't ideal because the delicate structure of the yeast cells is much more likely to be damaged when the freezer temperature fluctuates like this. Inexpensive chest freezers don't tend to be self-defrosting, so if you have room for one of those, that would be a better option for freezing bread dough. In any case, we don't recommend extended freezer time for yeast doughs, and adding extra yeast to the dough can help compensate for yeast damage, so you may be able to get by with your regular freezer if you only plan a short stint in the freezer. Check out this blog post on how to freeze yeast rolls for more information. 

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