Like most others, I found this recipe excellent. I wanted to experiment with freezing it in both loaf and roll forms, so I froze it, after the first rise and after shaping how I wanted, by putting it in the pan it would eventually bake in, covering with slightly oiled plastic wrap, put it in the freezer. After it was completely frozen, I removed it from the pan and wrapped it completely. I thawed it out overnight before the day I wanted to bake it, put it back in the original pan and let it rise for the second time. It did take a bit of extra time to rise, but - OH MY! - it turned out fantastic. I am going to make it in loaf and roll form and freeze it for Thanksgiving so I can have fresh yeast rolls on that day! Thanks for the great recipe!
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