You can form the rolls and freeze....but they will continue to rise as they chill down in the freezer, and when they thaw, they will have to come to room temp and continue the rise before you can bake. Commercial frozen dough places have access to super cold flash freezers that will arrest the dough in mid rise. As for baking partly, unless you get the centers of the roll cooked, they will fall and be mushy on the inside of the pan. By far, the best way I have found is just what you did...bake and freeze....but it's nice to have a whole pan....and not one with a sample missing! LOL! Linda C

I wrap (homemade) loaves of bread tightly with plastic wrap, then wrap in foil. This tight-fitting wrap prevents ice crystals from forming (the famous sticky bottom of a thawed loaf of bread) as well as freezer burn - which is caused by evaporation of moisture in the bread because it's in a loose-fiting plastic bag - which causes the ice crystals. Air-tight is always the trick to better freezing. Never leave things loose in a plastic bag - that's an invitation to freezer burn. I also make all our burger and hot dog buns, and they are best wrapped individually in pop-up foil (I get boxes of it at Sam's). Once again, if you use a close-fitting, air-tight wrap, it will prevent freezer burn. You can't place a whole bag of commercial hamburger buns loosely in the bag you purchase them in, in the freezer and not expect anything else but a formation of ice crystals and freezer burn. Grainlady

These are the instructions from the National Center for Home Food Preservation. Freezing Pumpkin Preparation -- Select full-colored mature pumpkin with fine texture. Wash, cut into cooking-size sections and remove seeds. Cook until soft in boiling water, in steam, in a pressure cooker or in an oven. Remove pulp from rind and mash. To cool, place pan containing pumpkin in cold water and stir occasionally. Package, leaving ý-inch headspace. Seal and freeze. -Grainlady

Yay for a new Universal. You're gonna love it. I'm assuming you're using a recipe so I'll just tell you how I make my bread in the Universal. I put all the yeast, the sugar, and the oil, (olive oil 4me) into the bowl first. Then I put all of my heated water in and about 1/4 or less of the total flour amount you'll be using. Let it mix about 30 secs, it'll look like pancake batter. While its sitting I'm stirring the salt into the balance of the flour plus any other ingredients like grains, flax meal etc. As soon as I've added all the extra's like salt, etc.. I dump that into the bowl put the ring on. I never use the center lid part. And I let it knead for a minimum of 11 minutes. When it's finished kneading after those 11 minutes or so. I remove the bowl from the machine, take out the dough hook and let the dough rise right in the Bosch bowl. I usually have it rising in the microwave oven which I've preheated by boiling a cup of water in it.. Keeps the interior most as well. Of course you can let yours rise anywhere.. I Just happen to like using the microwave LOL Let the dough rise about 35-40 minutes, never let it double in size.. that's a mistake. Remove from the bowl, shape and put in loaf pans to rise again and bake.. that's it.. There is no second rising in the bowl..it's not necessary because the Bosch does such a thorough job kneading in the first place it doesn't need it. Lemme know how it goes. A word of caution: It's better to err on the side of having to add more flour to a wet dough in the machine while it's kneading, than having to add water to a dough that's too dry kneading in the machine,, trust me I learned this. LOL