My favorite yeast bread dough yields more rolls then my family can eat. I usually freeze it in quart-size Ziploc freezer bags. When I'm ready to bake a few rolls, I take a bag out, let it defrost enough to shape the rolls, let them rise, and bake them.
Sometimes this worked really well, yielding delicious fresh fluffy rolls. Other times it flops into a sticky flatbread that doesn't bake through.
I'm not sure why sometimes it works and sometimes it doesn't. Is it a problem with the yeast? The defrosting process? The storage?