Two questions. 1. Is some "magic" to cutting the dough in circles? Would cutting similar sized squares or rectangles would work just as well. That would eliminate the need to reform and re-roll the dough. 2. While the instructions suggest that the oft-suggested approach (in many cooking blogs) of stacking squares of dough in a pan won't work as well, that is the approach suggested for muffin pans. So I'm wondering why you don't use the circle-folded-in-half approach for muffin pans as well? Thanks in advance for the insight.

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