Many's the day I wish I had some dough in the freezer when I can see
that I'm almost out of rolls. Making and freezing the dough is a
breeze, thanks to a fave recipe and my ABM. My question is..... how
long should that dough thaw and/or rise before it's oven ready? Is it
OK to split the frozen dough into smaller portions, once it'll yield
to a sharp knife?

Thanks.