freezig sweet dough
I am really having trouble with my frozen sweet doughs. They don't rise well after defrosting! I like to have frozen sweet dough on hand to make cinnamon rolls, sweet buns etc more easily. So I make a double or triple batch, let it rise once, divide it into batches, then put it in my freezer-only (no defrost cycle) in gallon freezer bags- no air left inside. Then I defrost in the fridge when I want to use it, shape it and let it rise. But it BARELY rises at all! I use instant yeast (NOT rapid rise) most of the time and I give it plenty of time to rise- no go. very frustating. Can my freezer be too cold? Is active rather than instant yeast better? Does this process just really not work well with sweet doughs? I would love to hear your ideas!