Plz critique this Kaiser dough plan.

I have finally made decent Kaisers- took a lot of experimentation etc but now want to make a double batch of the dough in my ABM. Can I successfully freeze half of it? I just want to eliminate the dough making process.
When ready to thaw and use, does it have to be brought to room temp? Any other tips?
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I don't see why you couldn't freeze the dough. If you plan to freeze it before you form the rolls, I'd say yes - bring it to room temp before you continue and if you form them first, you still have another rise to go don't you?
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