Here’s the second method: Take a ziplock plastic bag and fill it with the dough like a piping bag. You can use something tall and cylindrical to help support the bag while you fill it or use your other hand. Push all the dough towards the corner of the bag and snip off the end. The hole should be about ¾ of an inch wide. Place the tip of the bag in the center of each muffin cup and squeeze until each cup is about ¾ of the way full. This technique results in pretty round rolls that are much more even in size and shape. If you’ve never used a piping bag before, I recommend checking out this video on piping technique for dough. Note: The chef in the video is using a piping tip, which is used for detail work and not needed here, and she is having to work pretty hard to get the dough to the tip of the bag, which won’t be necessary in this recipe with this very soft dough.