Have a tray lined with parchment paper, ready and waiting for each round you are about to create.
Work with each piece of dough, creating what I made: 3” circle no more than ½” thick down to ¼” – remember these will rise again.
When you get the round circle to 3 inches, I used a wooden spatula, straight edge, I put an indent down the middle and then tucked and turned the roll on the tray. Repeat this procedure over and over through all 8 rolls.
Allow bread dough rolls to sit in the oven, covered with parchment paper for about 40 minutes. Remove.