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!

60 thoughts on “How to Freeze Bread/Buns/Pastries
60 Replies
  • 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?

  • 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.

    • 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.

  • 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??

  • 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…

    • 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.

  • 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.

  • 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.


  • 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.

  • 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?

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

    • 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.

    • 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.

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