Walkingdude. If you freeze a yeast dough do it after the first rise.
ex let dough rise, punch down, roll out fill, roll up ,cut and freeze.
If you freeze it in the greased pan, wrapped well, leaving the neccesary space. You can pull them out of the freezer 24 hours before you need them and theyll proof right in your fridge. Remeve plastic and bake. If you want them to rise faster you can still proof them. lol I use my dryer. Let it run with a wet towel for 10 minutes then open door and put your wrapped pan in there and whatever you have will proof.