Easy Parmesan-Fennel Rolls
Roll each of the 12 dough pieces into a 10-inch-long rope. Place on the prepared baking sheet. Twist ends of each rope in the opposite directions. Shape each twisted rope into an "S" shape. Continue as directed.
Hot Cross-Style Buns:
Gently shape each of the 12 dough pieces into a ball by pulling dough and pinching underneath. Place balls 2 to 3 inches apart on the prepared baking sheet. Using kitchen shears, cut two deep snips to form an "X" shape in the top of each bun. Continue as directed.
Kaiser Dinner Rolls:
Roll each of the 12 dough pieces into a 12-inch-long rope. Tie each rope into a loose knot, leaving two long ends. Tuck the top end of the rope under roll. Bring the bottom end up and tuck into center of roll. Place knots 2 to 3 inches apart on the prepared baking sheet. Continue as directed.
To Make Ahead:
Place cooled rolls in an airtight container or resealable plastic bag; cover or seal. Store at room temperature for up to 3 days. To reheat, place rolls on a baking sheet and bake in a 350°F oven for 5 to 6 minutes or until warm.