You can shape the rolls any way you want - twisted rolls, knotted rolls, hot dogs, mini-subs, etc. I like the traditional shape. Generally, I divide the dough into 15 equal portions, but today, to make it more festive and attractive, I have shaped them into 30 mini rolls. Form each piece into a ball, pinching the seam side down to get a smooth round top. Immediately place them in a baking tray and cover them with a clean, dry cloth to lock in the moisture.