The holiday season can get hectic, and finding ways to save time in the kitchen can make all the difference, especially when it comes to preparing homemade baked goods for family and friends. One helpful strategy is to prepare dough ahead of time and freeze it for later use. This allows you to have the taste of freshly baked goods without the stress of starting from scratch on an already busy day.
Kansas State University food scientist Karen Blakeslee offers several tips for successfully freezing yeast bread dough. Start by increasing the yeast by ¼ to ½ teaspoon for every 3 cups of flour. This boosts the dough’s ability to rise after thawing and helps compensate for the natural slowdown that happens when dough is frozen, as cold temperatures can weaken yeast activity. Using bread flour is recommended because it provides added strength and structure, which helps the dough freeze and bake well. Recipes high in yeast and sugar, but lower in salt, tend to freeze the best. Yeast dough can be frozen after kneading and before the first rise, or after the first or second rise. Make sure you are freezing the dough in a freezer-safe container or bag. Yeast dough can be frozen for up to four weeks. When you are ready to use it, thaw the dough in the refrigerator or at room temperature. Once thawed, shape it, let it rise, and bake as directed for fresh rolls or loaves.
