Freezer Cooking: Buns+Shredded Chicken Sandwiches

I didn't get to work on freezer foods today, but luckily I did yesterday. 

I boiled up about 6 packs of chicken breasts and shredded them and froze what I didn't use.
(Yes!- I'll get back to that chicken in just a second!)

I still have the broth simmering and will freeze what I don't use for lunch tomorrow.

But here's the best of my freezer foods yesterday- BUNS!

I often make Buttermilk Buns but that recipe is kinda small and I was after BULK.

My family also loves my French Bread recipe for Shredded Chicken Sandwiches so- I used it because it makes LOTS.

My suggestions for freezing these buns:

Cool VERY well. Split with a jagged edged knife.

Wrap well in plastic or foil. Freeze in an airtight container.

To reheat; stuff with your favorite filling, wrap in foil and toss in the oven (or microwave) until warm.

If you prefer and like these Shredded Chicken Sandwiches, you may cool the ingredients, assemble them and wrap. They heat easily in the oven or microwave.
(*Shredded cheese may have a preferable texture if freezing these sandwiches pre-made.)

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The French Bread Recipe that I used for the Buns pictured on this post:
DISSOLVE:

5 teaspoons yeast

IN:

3 cups warm water

Mix in:

2 T sugar

2 T olive oil

2 1/2 t salt

Mix in:

5 cups whole wheat flour

Then knead/mix in:

4 to 5 cups of white flour,
gradually just until a nice stretchy dough forms.

Allow to rise for about an hour, punching down as needed.

Shape into 4 loaves and score diagonally.

Allow to rise until doubled and bake at 400 for 25 to 35 minutes.