HINTS  From:"Fleischmann's Yeast"          

You'll be able to freeze dough and get predictable results if you follow these guidelines.  Most yeast dough responds well to being frozen.  The exception are those dough recipes filled with fresh dairy ingredients such as cottage cheese or with fresh fruit or vegetables because these ingredients do not freeze well.  They leech water when thawed. These instructions have been written for users of Active Dry Yeast(RapidRise users see NOTE at end of advice).

 Mixing and Kneading for Freezing

*  Mix dough and knead, but just let it rise a first time.  Be sure you don't over-rise the dough.

*  Shape the dough into the final form you want to achieve.  Remember, don't let it rise a second time.  It's best to freeze dough immediately after you have shaped it.

*  Use heavy, well-sealed, airtight plastic bags when freezing dough.

*  If freezing unshaped dough, simply mix and knead.

Freezing Dough that's Been Shaped

* You can place dough in a pan inside a heavy, well-sealed plastic bag and freeze it overnight.   The following morning, remove the dough from the pan and wrap it in plastic, cover with foil and place inside a well-sealed bag before returning it to the freezer.

* Freezing bread rolls or individual shapes?  First freeze these on a cookie sheet for about an hour until they become hard.  This will prevent them from sticking together when you place them together in an airtight plastic bag and return them to the freezer.

* If freezing unshaped dough, place inside a well-sealed plastic bag
and freeze immediately.Dough can be left to thaw, covered, in your refrigerator overnight.  It will rise as it thaws.

Thawing Shaped Dough

* If you've frozen dough into its final shape, place it in a baking pan and lightly cover it with the greased-side-down of plastic wrap.

 * Leave it at room temperature so dough can thaw and rise for about 2 hours or more at an 85-degree F temperature.  (The time may vary depending on the thicknesss of the shape.)

Thawing Dough Not Shaped into Final Form

* Place dough in a greased bowl, tightly covered with greased-side-down plastic wrap at an 85-degree F temperature.  Let dough rise slightly before shaping.

* Shape the dough and allow it to rise in the pan; then bake.

NOTE:  For recipes with RapidRise yeast, it's best to freeze dough that's been shaped.   It will thaw and go through the first rise as it thaws, leaving it ready to be baked.