Neil,  The only dough I have experience freezing after a bulk fermentation is my pizza dough and it freezes great and makes lovely pizza's. 

My Mom worked in a restuarant and made sweet rolls. After filling and making a roll and before slicing into pcs..she froze it, then took it out warmed until she could slice it, put the rolls on a cookie sheet and let proof, then baked. I tried this but my roll proofed in the freezer slightly before freezing solid. They baked up great tho, so try it!