PURPOSE: To prepare the frozen dough having a large volume and good qualities such as appearance, inner phase and flavor by preliminarily mixing a part of wheat flour with yeast, etc., kneading the prepared fermentation seed with the remaining wheat, yeast etc., and subsequently molding the kneaded product.

CONSTITUTION: (A) 60-90 pts.wt. of wheat flour and 0.1-1.0 pt.wt. of yeast, each being based on the whole amount thereof, respectively, water and, if necessary, yeast food, an emulsifier, salt, etc., are mixed with each other and subsequently fermented at 10-25°C for 8-24hr to form a fermentation seed. The fermentation seed is kneaded with (B) raw materials such as the remaining wheat, yeast, fat or oil, emulsifier, sugar, salt and yeast food and the prepared dough is allowed to stand within 30min at 20-30°C and subsequently frozen to provide the objective frozen dough.