Using a sharp knife or a pizza cutter, cut 15 strips, between 2 – 2.5 cm (3/4″-1″) thick. Twist each strand of dough a few times then, holding one end between you thumb & forefinger, coil the dough to form a circle. Finish by pinching the outer end to the ring, so it holds the circular shape when baking. Repeat with remaining strips. Place rolls on lined baking sheet as you make them. Cover baking sheet with plastic wrap & set in a draft-free place until rolls have doubled in size.