Can I deep-freeze bread, rolls and other baking?

Yesterday I hit a notice in my local mall saying (my own Polish->English translation):

Bread, rolls and other baking made out of previously frozen raw-cake. Don't deep-freeze again!

Should I read and understand it literally?

For how long I reach past with my memory, both my mother and now my wife (for the entire period of our marriage) were purchasing more (sometimes way more) breads, rolls etc. than just for the current usage and they were deep-freezing obsolete part "for future usage".

I've been eating previously deep-frozen bread for years. Now, it seems I was doing something bad.

bread frozen

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Can you freeze homemade rolls before baking?

Unbaked rolls can be kept frozen for about a month, after which the yeast starts to have trouble rising the dough after thawing. The day before you want to bake the rolls, remove the shaped rolls from the freezer and arrange them in your baking pan.

Do bread rolls freeze well?

Bread rolls can last for 3 months in the freezer if stored properly. Wrap the buns tightly with plastic and then cover them with aluminum foil to seal their moisture and flavor. This will ensure that they stay fresh and maintain their best quality.

How do you freeze bread and rolls?

Place bread directly in freezer. Store-bought bread: If your store-bought bread came in a plastic bag, that will be sufficient to keep the bread protected for a few weeks. Place product directly in freezer. Rolls or buns: To freeze rolls or buns, transfer them to a zip-top freezer bag, press air out and seal tightly.

Can you freeze take and bake rolls?

Place them in a pan and freeze. Once frozen, bag them airtight and stash in the freezer. The day you want to serve them, take as many rolls as you want out of the freezer; place them in a pan; and let them thaw/rise for 4 to 5 hours or so. Bake.

HOW TO: Freeze \u0026 Store Bread (July 2020)

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Igor Ovsyannykov, Antonio Prado, Klaus Nielsen, Pixabay