Take the dough out onto your work surface and pat into a rectangle. Cut into 8 equal-sized pieces. Flour your hands, but keep the work surface clean. Fold each piece of the dough toward the bottom to meet in the center. With the palm of your hand cupped, take the dough seam-side-down and begin to roll the dough into a ball so that it seals on the bottom. Use your hand as a guide, but don't press down on it so it forms a ball. When it's a firm ball, place on a parchment-lined sheet pan. Place up to six buns on one regularly-sized sheet pan.
Egg wash the tops of the buns and cover the pans with plastic wrap.
Proof the buns on top of the oven with the oven turned on so that it creates a warm space for the buns. Proof for about 45 minutes or until the buns have spread out a bit.
Egg wash the tops of the buns a second time before baking.
Bake in a 350 degree oven for about 30 minutes until the tops are golden brown. If you have two sheet pans, you can place one sheet pan in the fridge to slow down fermentation while the other pan is baking. Just make sure the buns remained covered in the fridge.