Freezing Yeast Dough

The frozen yeast dough products available at the supermarket are a nice convenience.  But, did you know that yeast dough can also be prepared at home and frozen to nearly duplicate the convenience of a ready-to-use product?

Fleishmann’s Yeast introduced home bakers to freezing yeast dough in their 1972 publication, Fleishmann’s Bake-it-easy Yeast Book.  Included in the book were the very first recipes for frozen dough one could make at home, freeze, and bake later.  The recipes introduced were specifically developed for freezing and to this day, they remain the standards for freezing yeast doughs.

It should be noted that freezing dough at home may not yield the same results as commercially frozen dough but is still a means to delicious, freshly baked bread when time is short. Frozen dough manufacturers have access to superior dough stabilizers and freezing equipment that freeze the dough very quickly, allowing doughs to freeze with minimal damage to the yeast and dough structure. Dough freezes slower in home freezers increasing the risk of damage to the yeast and dough structure.

Tips for Preparing Yeast Dough for the Freezer  

  • According to Fleishmann’s Yeast, only yeast dough recipes specially developed for freezing should be used for best results. Freezer dough recipes usually call for more yeast and sugar and less salt and fat. The most success is achieved with roll or pizza dough.  The method of preparation is not limited; dough can be made by hand mixing and kneading, mixer, food processor, or bread machine.
  • Original freezer-dough recipes used all-purpose flour.  Today, it is recommended to replace all-purpose flour with bread flour as it helps to maintain better structure.   
  • Active dry yeast should be used instead of fast-acting yeast. Fast-acting yeast is not ideal for recipes that require a long rising time.  King Arthur Baking suggests making the dough with cool, not lukewarm liquid (water or milk) to keep the yeast as dormant as possible so that it is less vulnerable to damage during the freezing process.
  • To compensate for the yeast that will inevitably die in the freezing process, King Arthur Baking suggests increasing the yeast by ¼ to ½ teaspoon per 3 cups (360 grams) of flour.
  • Dough may be frozen at two junctures: 1) after kneading and before the first rise (proofing) OR 2) after the first or second rise.  American Test Kitchen tested both junctures and found “freezing the dough between the first and second proofs was the best strategy. The first proof ensured that enough yeast had fermented for the dough to develop complex flavors and for some gluten development for better baked size. The remaining viable yeast cells then finished the job as the dough thawed and proofed for the second time.” 
  • Form the dough into balls for rolls or flatten the dough into a disk about 1 inch thick for pizza crust or dough to be shaped later. French bread, loaves of bread, braids, and cinnamon rolls can be shaped prior to freezing; loaves should be frozen in greased loaf pans and cinnamon roll slices placed on their sides on a lined baking sheet. Tightly wrap the dough with plastic wrap.
  • Flash freeze the dough in the freezer for 1-2 hours. Dough should be covered during flash freezing, thawing, and rising prior to baking to prevent the dough from developing a dry crust.
  • When the dough pieces have formed a hard shell around the outside, transfer to a zipper freezer bag or air-tight freezer container.  Return the dough to the freezer.  Dough may be frozen up to 1 month. For best results, use dough sooner rather than later.

When ready to use, remove needed dough balls, loaves, rolls, or disks from the freezer and allow to thaw covered in the refrigerator, a warm location, or combination until doubled in size. Do not over proof.  Since the yeast and bread structure have been compromised during freezing, over proofing may cause the dough to collapse on itself.

Previously formed dough can be thawed in a greased baking pan until double. Disks should be allowed to thaw and then rolled or shaped (pizza crust or any shape or specialty desired), placed in a greased baking dish, and allowed to rise until doubled. (Rolled dough for pizza crust does not need time to double unless desired.)  When dough has reached the desired size, bake as directed.

Thawing and rising times vary according to the temperature of the dough, the size of the dough pieces, and where thawing takes place.  Use these times as a guideline for thawing [1]:
Refrigerator: 8-16 hours
Countertop:  4-9 hours
Warm location:  2-4 hours
Dough balls for dinner rolls take about 1½ -2 hours to thaw and double before baking in a warm location.  Loaves of bread may take 4-6 hours at room temperature.

Recipes for freezer dough can be found on the Fleishmann’s website. Some examples include: pizza dough, bread dough, and dinner rolls.   If one is so lucky to have a copy of Fleishmann’s Bake-it-easy Yeast Book, 1972, a variety of yeast doughs developed for freezing can be found therein.

Fresh-baked bread is always more delicious than reheated. If you plan ahead, you can freeze yeast dough to save time provided you remember to pull it from the freezer in time—that’s the hardest part! 


Almost Pop ‘n’ Serve Dough, Cook’s Illustrated.

Can Dough Be Stored in the Refrigerator or Freezer?, Fleishmann’s Yeast.

Fleishmann’s Bake-it-easy Yeast Book, 4/1972.

Fleishmann’s Yeast Best-Ever Breads, Specialty Brands, 1993

Hamel, PJ. (2015, October 5). Freeze and Bake Rolls. King Arthur Baking Company®.

Kneaded Notes:  Holiday Baking Guide, Red Star® Yeast.

Nicholson, Annabelle. (2021, July 6). Can I Freeze My Yeast Dough?, King Arthur Baking Company®.

Woodward, Peggy. (2020, May 7). How to Freeze Yeast Dough. Taste of Home.

Reference to any commercial product, process, or service, or the use of any trade, firm, or corporate name is for general informational purposes only and does not constitute an endorsement, recommendation, or certification of any kind. Persons using such products assume responsibility for their use and should make their own assessment of the information and whether it is suitable for their intended use in accordance with current directions of the manufacturer.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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The basil in my back yard is finally growing well. The plants have bushed out beautifully from pinching the plants back regularly. All of the pinching has given me plenty of fresh basil to work with. My favorite way to use it is in making pesto. Make your favorite pesto recipe and put into ice cube trays when finished. Freeze for several hours, then pop the cubes out of the trays and put them directly into freezer bags for later use. My family loves making pizza during the cold winter months using pesto as a sauce instead of a tomato sauce. The fresh taste of summer comes rushing back with each and every bite!

Beth Marrs

I graduated from Iowa State University with a degree in Adult Home Economics Education. I love to cook and entertain and spend time with my family.

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Time to freeze tomatoes

Blanching tomatoes.
Blanching tomatoes.

It’s getting to be that time of summer again; tomatoes everywhere. After you have eaten your fill of tomatoes it is time to start preserving them. Remember that unblemished fruits and vegetables make the best quality preserved foods.

Freezing tomatoes, to me, is just about the easiest vegetable (or is it a fruit?) to preserve.  I drop the tomatoes into boiling water for 30 seconds, slip off the skins, and then place the tomatoes on a cookie sheet to freeze overnight. After they are frozen solid, I place the tomatoes into a large freezer bag.  That way I can easily use just one or two tomatoes in soup next winter.

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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Easy method for freezing sweet corn

Unhusked cornSoon there will be more sweet corn available than we can eat. I plan to freeze some so we can enjoy that good Iowa sweet corn this winter. Use the easy directions listed below after you have husked removed the silks and trimmed the ends of the corn cobs.

Whole kernel corn: can be frozen by blanching the kernels before removing them from the cob. Blanch the corn for 4 ½ minutes, cool in ice water, and then cut the kernels from the cobs.

Cream style corn: follow the above directions but only cut the kernel tips. Next scrape the cobs with the back of a knife to remove the heart of the kernel and form some “cream”.

sweet cornCorn on the cob: Blanch the ears for the time listed in the chart. Cool the cobs in ice water. If you don’t cool the corn long enough the corn may become mushy and have a “cobby” taste. Cooling the corn requires a longer time than blanching.

Ear size

Blanching time

small ears (1¼-inch diameter)

7 minutes

medium ears (1¼-1½-inch diameter)

9 minutes

large ears (over 1½-inch diameter)

11 minutes

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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Easy method to blanch vegetables

Is the garden producing more vegetables than you can use right now, or have you been tempted by the beautiful produce at the farmers market? Here is a quick “how to” on blanching vegetables for the freezer.

Blanching tomatoes
Blanching tomatoes

Bring a large pot of water to a boil and add a small amount of produce (typically a quart or less) to the pot. When the water returns to a boil, set your timer. If you use a colander or metal basket you can place the vegetables into the boiling water easily and remove them quickly when the timer rings. Next, plunge the vegetables into cold or ice water for at least as long as the blanching time. This step will stop the cooking process. Drain the vegetables, package them, and freeze. Remember to use freezer containers or bags and not storage bags. The freezer bags and containers are not permeable to the air in the freezer and will protect your vegetables until you are ready to eat them.

Hint: If you want to have “free flowing” vegetables like those you buy at the store, freeze the vegetables on a tray or cookie sheet overnight and then place them in the freezer bags.

NCHFPBlanching time for vegetables varies with the type of vegetable. This link will take you to the University of Georgia’s website—The National Center for Home Food Preservation.  This page has a lengthy list of vegetables and the appropriate blanching time for each.

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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Rhubarb is UP!

Rhubarb on May 3, 2013

Yes, the rhubarb is up in my garden and now I must be patient for it to grow to maturity. At that point the stalks can be used in tarts, pies, sauces, jams, jellies, puddings and drinks. My favorite way to use rhubarb is to make it into a crisp – it tastes as good as a pie but has far fewer calories since it has no crust. I tend to like my desserts a little less sweet, so feel free to use only as much sugar as you need for your taste.

Wait to harvest your rhubarb until the plant is three years old. This allows the leaves to grow and produce food for good crown and root development. During the third year, harvest only for a four week period. Wait until the stalks are 10 to 15 inches long, then grasp the stalk below the leaf and pull up slightly to one side. Remove leaves by cutting slightly below the leaf and discard them. Since the leaves contain a moderately poisonous oxalic acid, they should never be eaten.

If you have enough rhubarb to freeze, when it comes time to use the frozen rhubarb, measure while it is still frozen, then thaw completely. Drain in a colander and use the fruit in your recipe without pressing the liquid out.

The taste alone encourages me to cook with rhubarb, but the nutritional benefits of rhubarb are also significant. Rhubarb is high in calcium, lutein, vitamin k and antioxidants.

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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Making Cookie Dough Ahead

Ready for freezer.

A year ago this month I was busily baking cookies for my son’s wedding. I became quite proficient at making large batches of dough, shaping into cookies and freezing them to be baked at a later date (for fresh-baked cookies any time).

If you have an event coming up that requires a large number of home baked cookies, you can make the dough ahead of time and freeze to be baked fresh in time for the event. Dough can be shaped before freezing by arranging on cookie sheets, placing in the freezer for one hour to quick-freeze and then transferring the cookie balls to a freezer container or bag. Most cookie dough can be kept frozen for up to six months. Include baking time and temperature on the freezer label. To bake, place frozen cookies on baking sheets and bake, without thawing, as directed. A few extra minutes may need to be added to the total baking time.

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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