Freezing bread dough?
We have a breadmaker. I use it often, but I mostly mix the dough in it then shape my own loaves (if I use it to "bake" the bread the crust comes out too hard for sandwiches, even on the lightest setting. Fine for spaghetti night or whatever, just not sandwiches).
Has anyone tried to freeze their own unbaked bread dough? I buy a lot of sub buns and kaisers in a week but it is hard to keep them fresh. I was thinking if I made bread dough then froze it as "buns" I could bake as many as I need to the night before so they are always fresh in DH's lunch.
When do you freeze it (at what stage), how do you defrost it, and what about rising?