Cover a baking tray with parchment paper
Once the dough is ready, turn it out onto a lightly floured countertop. Knead a few times to release the air. Divide into 12 equal pieces. For extra precision, you can use a food scale - each piece should weigh about 60g.
Use a rolling pin to roll a piece of dough into a 6 x 6 inch square. If the dough is sticking, lightly flour the surface. Cut slits about 1/4 inch wide across the bottom third of the dough to create a fringe. Take 2 - 3 tsp of filling and spread it on the top part of the dough. Roll the dough towards you and then pinch the two ends together. The raised dough "stripes" should facing inwards. Please read the notes above for pictures of this process.
Repeat the process with the remaining buns. Place each bun on the baking tray, at least 2 inches apart. Preheat the oven to 350°F.
Let rise for 30 minutes until puffy. When you press a finger into the dough, it should fill in halfway. If it fills in all the way, it needs more time. If it doesn't fill in at all, it has overproofed and you need to bake immediately.