Directions:

1. Put frozen bread dough loaf into a heavy plastic gallon size food bag (freezer bags work the best). See Photo 2.  Allow dough to thaw, at least until soft enough to squeeze into shapes.
2. After dough has thawed, prepare a light colored cookie sheet by spraying it with a gluten free cooking spray, or by lining it with a silicone baking pad or parchment paper.
3. Cut a 1 inch diameter hole across a bottom corner of the bag.   Twist the top of the bag tightly above the dough, gently forcing the dough into the corner of the bag with the hole.
4. Grasping the bag firmly, pipe out the buns by squeezing with constant pressure, until each bun is about 6 inches long and ½ inch apart.  (End each bun by a twisting motion, or use a knife to cut off the flow.)  See Photo 3.
5. Let the buns rise for about 30 minutes. (If using dough that was still cold when piped, let rise until the dough is room temp.)
6. Bake at 375° for 20 minutes on second shelf down, covering with foil to avoid over-browning, if desired.
7. Remove buns from cookie sheet and let cool on a rack. Covering the buns with a towel while they cool can keep them soft.
8. To regain the fresh, soft texture on the next day, microwave the bun for about 10 seconds.

Note: You can make larger buns, such as sausage rolls, by simply making the size of the hole in the bag larger. Decrease the size of the hole to make soft breadsticks.  Baking time may vary according to the thickness of the rolls squeezed out.