Rolling Thawed Lefse Dough

As an experiment, I rolled three rounds of lefse dough to half the final width and then froze them. How would they roll weeks later when thawed?

A reader suggested I try rolling lefse rounds to half width and then freeze them. That way I can quickly finish rolling a few rounds of lefse when company is expected, and I’ll have fresh lefse without having to make the dough and roll the rounds the entire final width.

I was intrigued, so I rolled three rounds to half width and froze them in a plastic bag, each separated by parchment paper. But when I thawed them weeks later, it took 30 minutes or so for the dough to thaw. It became gooey and stuck to the paper. I salvaged the round by gently scraping off the dough with a paring knife. I could not roll the round in that condition, so I reshaped it and rolled it. The dough was soft and not leathery, as I had feared, and it rolled well, actually. The round turned out beautiful.

Three rounds that had been frozen and thawed and then rolled. All’s well that ends well.

Don’t think I will roll rounds part way and freeze again, but I will experiment next with freezing dough balls so I can unthaw them and roll fresh lefse in short order. Stay tuned.