A repost from the Witch’s Kitchen blog, which will be going away soon.
The best time to freeze yeast bread dough is before the final rising. Prepare as normal, allow the first rise, punch it down, and shape into whatever shape you want it to be. Wrap in plastic wrap, then aluminum foil and freeze. Alternatively, you can just shape it into a ball and freeze it that way. Then you can shape it however you like when you thaw it.
To thaw shaped dough, thaw at room temperature for 3 hours or in the refrigerator overnight. Bake as usual.
For unshaped dough, thaw in the refrigerator for 8 hours or overnight, then let stand at room temperature for 10 or 15 minutes so it warms up. Shape and bake as usual.
This is a great way to have fresh bread all the time! Just be sure you always make enough extra dough to freeze.