I shape our rolls into tight ball-shaped rolls in a 9x13 prepared pan 3 across and 4 down for 12 rolls and 4 across and 4 down for 16 rolls. You could make 20 rolls (4x5) but I like the way they bake up as larger rolls. That and my family wouldn’t know what to do with a small dinner roll! You can either weigh them to get the proper weight for each roll or just cut them to similar sizes. You can also leave them rectangular or when rolling the dough into a ball, on a flat surface, form a dome with your hand roll the dough in a circular rotation and slight pressure on the top. Even if it looks a little bumpy it is okay, the rise in the oven will smooth them out.