Maybe you have tried Dan Lepards 'Flaky Buns' of his 'Art of handmade Bread' book (?)

I have a question about shaping the actual buns from a 1/2" x 4" circle . Please read (p.146) :

"12. To shape the buns, roll out the dough on a floured surface to a 1cm/½in thick rectangle. Using a pasty cutter or chefs' ring cut out 10cm/4in circles from the dough. Pull the edges of the dough circle in towards the centre, pinching them down to create an oval or bun shape.
13. Place the buns seam-side down onto a baking sheet covered with non-stick parchment. Cover and leave to rise for one and a half hours in a warm (not hot) place."

I can of course read what he says and what I picture in my mind by 'pulling the edges towards the center' does not quite add up to an 'oval', or does it?BROTKUNST