What is the Best Way to Freeze Buns?

I want to freeze the buns I bought at the grocery store.  They are hamburger buns and hot dog buns.

Would it be good to wrap them in something before putting them in ziplock bags?

Since there are only dear hubby and me, my thoughts were to put two buns in each bag.

Is there something I would need to know about thawing them out?

My wife and I do this, and we've never wrapped the buns in anything. They freeze fine right in a bag. If we think about it ahead of time we toss a few in the fridge to thaw a day ahead, if not they thaw just fine sitting out on the counter top for an afternoon. Ours have gone for a few months in the freezer without freezer burn, but I am unsure if this would prevent freezer burn for 6 or 12 months.

From the title I was going to respond "Move to Wisconsin in January", but upon reading the post, James' answer is better.

We just freeze bread and buns in the grocery bag too.  A plain ziplock should be fine.

No need do anything to them.

I *often* freeze hamburger, hotdog, and sliced bread. I just freeze them in the standard bag they came in. Nearly every time I buy sliced bread, I buy four to eight loaves, and freeze all but the two I leave on my counter.
Right now I have four or five packs of hamburger buns.

They last fine for months. After about maybe six months, they do get freezer burn, but 99% of the time I eat them by then.

The biggest concern of mine is not letting them get squashed prior to freezing, or they won't recover their shape once thawed.
That'd be my concern with vacuum sealing: they'd either be squashed, or if not squashed, they'd still have air in them defeating the purpose.

To thaw, put them on your counter at room temp, and in less than 15 mins they are perfectly normal. Easy peasy!

Thanks, everyone!

I have a Hefty locking type container that put the sliced bread (in the store bag) in because it is going to have to go in the chest freezer and I was afraid the loaves would get smushed or tossed around.

I have been trying to think of something I have to put the buns in.  The buns were already slightly smushed at the store.  Maybe, I have some small cardboard boxes.

I will have to say that we had hamburgers last night with lettuce and tomatoes and they were so good!

When we freeze my biscuits DW cuts them and inserts parchment paper. That way we can easily split them and put in toaster for quick biscuits. Same for store brought. Otherwise they glue together and can be difficult to split.

Has anyone frozen loaf bread with similar results?

Haha, Trace beat me to it!

Steve Thorn wrote:Has anyone frozen loaf bread with similar results?

If by "loaf bread" you mean store-bought sliced bread? Yes, perfectly fine results if used within four months or so, just frozen in the bags they come in. My greatest concern is preventing it getting squashed before freezing, or it won't return to shape when thawed.

If freezing buns/baps/rolls/cobs/local term of your choice I always slice them first as they thaw quicker and it prevents any nasty accidents when tempted to slice them before they are quite soft...  When freezing sliced bagged loaves as others have noted it's important to give them space while freezing so they don't deform - the slices will come apart much easier even whilst frozen if they are as flat as possible.  But once they are frozen they are pretty robust and I put them vertically in the bottom of the freezer to make it easier to see and extract them.

Steve Thorn wrote:Has anyone frozen loaf bread with similar results?

I am freezing my self made sourdough loafs, sourdough buns and brioche buns as a whole all the time.

One thing to avoid burn is to buy freezing bags since they are from a different material than the normal wrapping bread comes in if you buy it in the store.

For whole loafs: just let them sit on the counter until defrozen. If you have really good sourdough bread it actually gets better the older it gets.
For buns: I but them a sec under water, put them in the oven middle rack, spritz the oven with a bit water and let them in for 12-15min at 350f/180c.