Now punch down the dough, turn out onto a floured surface, knead for a minute or two and use a knife or dough cutter to divide the dough—first in half, then each half in half and so on until you have 16 pieces.
On a floured surface, roll each ball out until it’s about the size of an outstretched hand. Holding the rolled piece in your left hand, scoop about 2 tablespoons or ¼ cup of filling out into its centre, and quickly gather the edges in as neat a ruffle as you can make, Try not to touch the filling with your fingers that are sealing the dough, but use a little water to seal if need be.
Invert the filled dough ball on your hand and gently roll between your palms to smoothen and make a nice sphere.
Place the roll on a rimmed 9X16” baking sheet that’s liberally brushed with oil. Repeat for all remaining pieces of dough. Leave a little space between dough balls on the baking tray; they will need to rise again and will expand to fill that space.
Once all the dough balls are rolled and filled, cover the whole tray by placing in a large plastic bag (but don’t let the bag touch the dough—I do anything to avoid using that ghastly plastic wrap) and let rise for 30 minutes.
Meanwhile, preheat the oven to 375˚F (190˚C).
Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash—this gives them a nice golden finish, but you can skip this if you prefer to go eggless.
Bake for 25-30 minutes, or until the rolls have browned nicely.
These buns store well, refrigerated for 1-2 days. They’re a great light meal or snack!