Courtesy of Rhodes Bake-N-Serv

Buy a good product.

• Be sure that the product is frozen solid and that the rolls or loaves have a good shape. Misshapen dough could mean the product has been thawed and has lost some of its yeast action. The dough should have a clean creamy white color; if the dough is gray, that is a good indication that the product is old or has been mishandled and lost much of its yeast action.
• Another indication of an old or poor product is a package that is full of ice crystals.
• The package should be free of holes. Excess air will allow the dough to dry out and cause "freezer burn."

Store frozen dough carefully.

• Keep the dough frozen. Do not refreeze it after it has thawed. Every time the dough thaws, some yeast action is lost. This means that the rolls or bread will rise less or take longer to rise.
• If the dough should thaw, it is better to let it rise and bake it right away. Then you can freeze the baked rolls or bread.
• If there is a long trip between your supermarket and arrival home, keep the frozen dough wrapped in an insulated bag.
• Frozen dough should be stored in the home freezer no longer than a month or two. Be sure the dough is in a place in the freezer where it will remain solidly frozen.
• A well-closed package helps retain freshness. When re-closing package, press out any excess air, twist top tightly and seal with twist or ziploc.

Use good baking techniques.

• Read the recipe before you start baking. Be sure you have all the ingredients. Use standard measuring cups and spoons for recipes.
• Cover frozen dough loosely with plastic wrap that has been sprayed with non-stick cooking spray.
• Let frozen dough rise before rolling it out for recipes. This makes it easier to roll out.
• To reheat baked product, wrap in foil and heat in a 350°F oven about 15 minutes just before serving.
• To store baked breads, first let them cool completely, then place in a closeable plastic bag.

Quick Rising Methods

• Frozen dough can be placed in the refrigerator in the morning or the night before to thaw and begin rising. Time needed for the dough to rise after removal from the refrigerator will depend on how long (and how cold) it has been in the refrigerator.
• Using an electric oven, heat oven to 200°F. Then turn oven off. Place frozen dough in pan and put pan in oven. Place a pan of boiling water in the oven on the shelf below your bread to add moisture.

Freezing Baked Bread

• Wrap for freezing as soon as completely cooled. Do not let bread get dry or stale before freezing.
• Select a wrapping material that is moisture-proof, strong and durable. A good quality plastic bag or heavy-duty foil works very well. In wrapping, exclude as much air as possible. Seal tightly.
• Three months is the recommended maximum length of time for storing breads in the freezer. Label and date the package before freezing.

Microwave Directions

• Do not try to thaw dough in the microwave.
• To thaw rolls: Place 6 frozen rolls on a plate that has been sprayed with non-stick cooking spray. Cover rolls loosely with plastic wrap. Microwave on high for 25 seconds. Turn rolls over, rotate plate 1/2 turn and microwave on high for another 25 seconds.

Reasons to Use Frozen Dough

• Quick and Convenient
• Easy to Use
• No Mess, No Cleanup
• Made with traditional live yeast and quality ingredients.