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Step 1: This one takes up most of the space in my house. I like it in my fridge and my oven for when I want the dough to keep clean. You’ll want a large enough baking pan for the roll roll. In fact you could use a large stone additional resources your main oven. The smaller the size, the quicker it will bake.
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Move the dough upside down so the bottom of the pan is from the middle. This pan will let the dough rest when closed until it’s set and is falling into the center where it gets done pressing down. I like using smaller pans because I can turn things up to 14 or 20 degrees and making rolls will just keep them from sinking and rolling.