Turn the dough out onto a floured surface. Divide it into 6 or 7 equal pieces, and arrange them in a row on the surface. Keeping the other portions covered with a kitchen towel so they won’t dry out, roll each piece into a ball. Leave them, covered, on the surface for another 10 minutes to relax the gluten. Then, using a rolling pin, flatten the balls into rounds that are 3½ to 4 inches in diameter. Place the buns on a baking sheet lined with parchment paper, put the baking sheet inside a large plastic bag, and tie the open end closed. Place the pan in a warm area of the kitchen and let the buns rise until they have doubled in size, 30 to 45 minutes.