I love all these variations! One other way to shape is as a butterfly bun. Roll up as for the spiral, but instead of cutting them thin, cut them about 2 1/2 to 3 inches long. Place the dough horizontally with the seam side down, then use the handle of a wooden spoon or large chopstick to press down in the center of dough, almost all the way through. The spiral will kind of fan out to form two "wings". Bake with enough space in between so they do not touch.

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