I tried freezing these after I’d shaped them into balls. They rose nicely – Remove from freezer, place on greased baking sheet, cover with Saran wrap, and allow to rise 2 1/2-3 hours in a warm kitchen (or until doubled). Then bake as directed. They were good but more dry than normal. I don’t know if it was because of the dry weather or if the recipe needs altered a little for freezing them.