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

Laurie, I made this recipe a couple of weeks ago. I doubled it and it was really good. I make quick breads all the time and when cool, cut in pretty thick slices....at least an inch thick. Pkg in sandwich bags and stored in the freezer. Kim grabs one every morning to eat at work. Tides her over from 7am to 12 or 1pm. Raw Apple Bread CF--Readinglady [Beard's comment: "A rather unusual baking powder bread that you will find delightfully textured and interesting in color and flavor. It keeps very well and, as a matter of fact, will be better if left to mature for at least 24 hours. It is a fine bread to give as a gift."] (1 large loaf) 1/2 cup butter or margarine 1 cup granulated sugar 2 eggs 2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon double-acting baking powder 2 tablespoons buttermilk or soured milk 1 cup coarsely chopped, unpeeled apples 1/2 cup coarsely chopped walnuts or pecans 1 teaspoon vanilla extract or grated lemon rind Cream the butter or margarine, add the sugar slowly, and continue to beat until light and lemon-colored. Beat in the eggs. Sift the flour with the salt, baking soda and baking powder. Add to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Stir in the apples, nuts and vanilla or lemon rind. Butter a 9 or 10x5x3-inch loaf pan. Spoon the batter into the tin and bake in a preheated 350-degree oven 50-60 minutes, until the loaf pulls away slightly from the sides of the tin or until a straw or cake tester inserted in the loaf comes out clean. Cool in the pan for about 5 minutes, then loosen from the pan and turn out on a rack to cool completely before slicing. VARIATION: Sprinkle about 1 tablespoon chopped nuts on top of the batter before baking. Nancy

I wouldn't slice before freezing. Over time, ice crystals may form between slices. At least that is my experience. Doesn't seem to matter how well wrapped it is. I do cut loves in half, even thirds for larger loaves. Wrap tightly in Saran or Press n' Seal, then over wrap with foil.

Linnea....I've been making that exact same quick bread recipe for years and the nuts are just fine. I use chunky chopped [my chopping] walnuts. I've never tried pecans. Also, I encourage you to follow the directions regarding coarsely chopping the frozen cranberries. I've made the recipe both ways...whole and chopped. Chopped is far superior to the flavor. All together when served, it tastes a little like a light fruitcake without all the "heaviness" of the traditional fruitcake. I have neighbors who actually call me to be sure I'll be giving them one for the holidays. It's a delicious quick bread. You'll get compliments! :-)