How to Freeze Bread/Buns/Pastries

I've been asked this question many times, so figured it would be good to have it on the discussion board.

You can freeze most of your dough products like Chicken Bread, Savoury Croissants, Oven Fold overs, Triangle Buns, Meatpies, Chicken pies, Kabab buns etc etc

This is how you do it.

Bake the item, but for about three-quarters of the time specified in the recipe and without applying the egg wash (beaten egg that is brushed on the top of the bread for extra color). Remove and set aside to cool completely. You can keep it covered during this time.

Once the bread/bun/pastry is sufficiently cooled, wrap it very nicely with cling film or aluminum foil. Then put it in some sort of a plastic bag, which you can then seal tightly or tie it up. This gives a bit of extra protection so your dish doesn't get dried up in the freezer. Freeze!

When you next need it, remove the item from the freezer and put it in your refrigerator for a few hours to thaw out, or overnight. Alternatively you can remove and keep it on your kitchen counter for a while to thaw. If you are stretched for time, you can skip the thawing by removing the bread from its wrapping and heating it for 1-2 minutes in the micro, just until it is no longer solid.

Then grease a tray and place your bread/buns/pastries on it. Apply the egg wash, then bake in a preheated oven at 180 C for about 5-10 minutes, or until it is nice and golden. Use your oven's grill option for a good finish.

Remove, and if it is a bread/buns, brush lightly with some butter for extra flavor and softness, then keep them covered with a cloth until time of serving. If it's pastries like meat or chicken pies, there is no need to add butter or cover, they are supposed to stay crispy.

And there you have it! A lovely result in less than half the time it would take to start over and bake from scratch. Saves up on so much time!

Most of the bread products can be frozen for up to 4 weeks.

Avoid freezing breads/buns prior to baking them, because when you freeze without baking them first, they might release a lot of moisture when they thaw out, making them sticky and messy and they could lose their lovely shapes and make it very difficult to work with them or give untidy results. So always bake them partially before freezing for best results. :)

Another tip:  if your freezer is cramped for space and you need to freeze a whole bunch of things, sometimes when you pile everything on top of each other, your breads/buns/pastries/samosas/spring rolls tend to get squashed out of shape.

To avoid this from happening, here is what I do. Once you have baked/fried the items, let them cool, then place them on a flat tray and stick it in the freezer for a few hours. This will get the buns/breads/samosas/rolls etc solid and slightly hard.

Now take the tray out and wrap the stuff up and return to the freezer and freeze as usual. This way, because they were partially frozen, they will not get squashed out of shape if you pile them on top of each other, and you will have perfect results when you need to serve them! xo

For samosas and spring rolls, to conserve time, I normally prefer to half-fry them, then freeze.

What this means is, after I have wrapped the samosas/rolls, I fry them on medium heat for just a few minutes until they are slightly beginning to take colour, then I remove and drain them, let them cool, then place them on a tray and get them partially frozen as explained in my post above. Then I pack them up and freeze until the time I need them next.

Whenever I need them for serving, I heat some oil on medium to low heat, then straight from the freezer I remove the samosas and put them into the oil and continue frying them. They take about 5 minutes or so to get done and turn out very crispy and fresh!

This helps a lot especially if you have faced the problem of your frozen samosas/spring rolls cracking in the oil. What the half-frying does is it makes the wraps of the samosas more solid and less delicate, so there is less chances of it drying up in the freezer and cracking when you fry!

Comments

This would b much useful during Ramadhan & friends + family coming over !
Jazakkallah khair fauzia <3

Asalaamalikum, guess the same goes for pizza doughs right? can i make the dough, and then without putting any topping just bake the plain dough half way? and then when i need to use it, thaw it ( right?) put the toppings and bake for 15-20mins...? wud that work?

admin_2's picture

W/Salaam, yes exactly.

another ques pls. . can i freeze the dough for ur garlic roll recipe and ur naan recipe as it is, without shaping? i understand that if i want to shape them then i shud bake half way before freezing...but if i don't want to shape them but just keep the dough for future use, can i? ... how shud i freeze and wat shud i do when i want to use it?
u might have mentioned this in some other post of urs, but thought id ask since its not mentioned here. . jazakallah khair.

admin_2's picture

I normally avoid freezing dough because dough tends to develop a yeasty smell if stored too long. However yes it is possible, just knead it and don't allow it to rise. Wrap it well and put it in an airtight container and freeze. When needed, take it out from the freezer and let it thaw out slowly in the refrigerator, then remove and set it on the counter (covered so it doesn't dry) until it is back at room temperature. Give it a quick knead and use as needed.

Masha Allah Fauzia. Jazakillahu khair for all you're doing. You are really an inspiration to me.

salam dear.. thanx for all the great tips.. I have a query when freezing buns or bread after semi baking them do we have to wrap them individually in foil or cling wrap, or all of them together??

admin_2's picture

W/Salaam, if they are small they can be wrapped together. For the bigger ones (like chicken bread) wrap individually so that the shape is maintained.

thanx alot :)

What a wonderful tip. Thanx a tonne for the wonderful tips n tricks.
Jazakallahu khair. Bless u dear..:)

Slmz.....for the chicken bread before putting de filling n getting de shape how should we freeze it???is it ryt dat after kneading de dough we shouldn't allow it 2 rise n wrap it tightly and freeze it.....but while making it de odr day should we allow it 2 rise.....could u please ans fast...

admin_2's picture

W/Salaam, yes that is right, do not allow it to rise before freezing, allow it to rise when you are ready to shape and bake the bread.

flour means corn flour that we use in pakistan 4 soups?

admin_2's picture

No, flour means plain flour. If it is cornflour, I normally mention it.

I tried most of your reciepes and each one was a BIG hit, JHAZAKALLA. May ALLAH REWARD abundantly ,INSHALLAH.

If powdered milk is not available can this be skipped.
This site is great and has helped me alot as well as many others. May Allah SWT reward you abundantly.

admin_2's picture

You can skip the powdered milk. Thank you and Ameen to your dua! :)

salams do i wrap the chicken filled bun individually to freeze them or can i store them in an air tight container and freeze them that way

admin_2's picture

W/Salaam, wrap them individually. Please refer to my note on how to freeze breads: Freezing Breads

Thanks a lot :)

My buns don't come out soft no matter what recipe I use:(

admin_2's picture

W/Salaam, could be that the dough is not kneaded enough, or you may not be preheating the oven, or overbaking the bread. Please check this note for more suggestions: How to get soft breads.

admin_2's picture

W/Salaam, no need to knead the dough again, just shape and bake. I normally warm them in the microwave then pop them in the oven or toaster-oven for just a couple of minutes so they have a nice fresh feel.

Salaams,

I was wondering do you knead the dough again after it has risen or not? And also i'm making the rose rolls with creamy chicken filling, as it's ramadan I want to make them earlier on cook them and then reheat them at iftari time, what would be the best way to reheat them to make sure they stay soft and dont dry out. should I use the microwave or put them in the oven.

Jazakallah.

Salam Fauzia i have a question but its not about how to freeze actually its about tomato puree at home im not having tomato puree im only having tomato paste so how can i make tomato puree?

admin_2's picture

W/Salaam, you can interchange the two.

thnks!:)

Asalamualikum...i hav observed when i m freezing the samosas and then again frying it..it absorbs a lot of oil...what can we do to avoid it absorbing more oil sister??

admin_2's picture

W/Salaam, do you fry them in oil that isn't hot? You need to heat the oil well before frying and make sure not to thaw the samosas, pop them straight from the freezer in hot oil, then reduce the heat of the oil and fry until done.

And one more thing..can we bake the whole thing and then freeze it and when we want to use it..just heat it in the micro?

admin_2's picture

Yes that is ok.

can we freeze potatoe with mince filled cutlets for a month in freezer?

admin_2's picture

I would not recommend it, potatoes release water when frozen and thawed. What you can do is fry them directly from the freezer into the hot oil, but for not longer than a week.

Can i knw if i can do the same thing for kebab buns.

admin_2's picture

Yes you can freeze them the same way.

admin_2's picture

Fozia is from the States and I (Fauzia) am from E/Africa. :)

Please Where are you both based.?

Salaam sister. A quick question, is it possible to bake the bread completely and then freeze it (rather than baking it 3/4, freezing, then baking again)? (specifically for chicken bread) If I can, how would be best to defrost it, in the microwave or oven? Thanks a lot :)

admin_2's picture

W/Salaam, yes that is totally ok. I normally warm it up a bit in the microwave them pop it in the oven to give the crust a nice finish so it does not become soggy from being heated in the microwave.

Very nice tips u made things really easy other wise i never thought of making things like breads for guests because of my small kitchen jazakALLAH :)

Assalamualekum,
Please post a easy n tasty recipe of sizzlers

Salams sister..your recipes are really great..may Allah reward u for ur great work..i have a question,,is it ok to freeze buns with potato filling like ur chicken and potato buns filling? because u said that,"The problem with potato fillings is that when thawing, potatos release moisture and that can ruin the entire dish. Best to make it fresh."..otherwise,,can u suggest a chicken filling for buns to freeze??(better if it is a little less spicy for children)

admin_2's picture

W/Salaam, you can freeze the buns with potato filling. My caution is mainly for dishes like cutlets or kababs that use potato, that require frying after they have been frozen. Those tend to fall apart in the oil as they fry if they are frozen before hand due to the moisture that the potatoes release on thawing, but for buns they should be just fine. Alternatively check my fillings folder for a variety of different options. :)

Hi after opening yeast pack how to keep it fresh?

admin_2's picture

Hi, pour a little into an airtight container for your everyday use. Keep this in the door section of your fridge. The rest should be packed up really tightly and also refrigerated. You will only need to open the big pack to refill the small container for everyday use. :)

My butter cake has oily layer inside after baking near bottom Though It perfectly rises and is quite soft.please help me out

admin_2's picture

Do you beat the butter and sugar mixture properly until light and fluffy? And on adding the eggs, do you make sure to whip each one in well before adding the next one?

Hi Fauzia, had a quick question:
I was wondering if I could prepare the bread with the filling 2-3 days before and placing it in the fridge before baking?
Really don't want to bake it and freeze it to bake it in just few days again.
Please let me know soon.
Thanks!

admin_2's picture

Hi. I would not recommend doing that. The yeast in the dough will keep working while the bread is refrigerated and by the time you are ready to bake a few days later, it might be extremely yeasty in taste and smell. Your results may not be as good as they should be. Best to just partially or fully bake and freeze. You can then simply warm the bread up and serve when needed.

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